Stir Fried Kangkong with Fermented Bean Curd Cubes (腐乳炒通菜)

“Kangkong, in a ‘Hong Kong’ way”

While Sambal Belacan Kangkong is popular in Singapore and Malaysia, Kangkong with fermented bean curd is a common dish in Hong Kong. As a die-hard fan of Hong Kong and its food, I never miss the chance to enjoy and even cook some signature Hong Kong household dishes myself. If you’re a Kangkong fan but tired of Sambal Belacan or plain garlic stir-fry, give this a try. It’s simple and fuss-free!

Ingredients
300g of Kangkong vegetables (a.k.a water spinach or water convolvulus), trimmed roots, washed and cut
3 cubes of fermented bean curd
3 cloves of garlic, minced

Small pinch of salt and sugar
1 tablespoon of oil

Optional
2 bird eye chilies, julienned

Method
1) Heat oil in wok over medium-high heat. Add garlic (and chili, if opt for), and stir fry till fragrant.

2) Add fermented bean curd. Lightly mash in the wok. Add Kangkong, stir fry to combine and cook till soften.

3) Sprinkle salt and sugar. Stir fry for another 1 min before heat off. Dish up and serve.

A serving of my Kangkong dish counts less than 150kcal.

Tip: For vegetarian cooking, skip the garlic. Off-the-shelf fermented bean curd is typically suitable for vegetarian dishes.