This Ong Choy Stir-fried with Garlic and Fermented Bean Curd is a very common Chinese vegetable dish (Cantonese cuisine). You can order this dish at most Chinese restaurants. Ong Choy has a very unique crispy texture and it's also a common ingredient in Southeast Asian dishes. In Cantonese cuisine, a popular variation adds fermented bean curd. When you make this dish at home, it's not only delicious but also very healthy. The fermented bean curd has a very strong and tasty flavour so you don't really need to add any salt to this dish. This dish is easy to make and from preparation to finish it takes about 10 minutes. Here is a video of the whole process, enjoy!
- 1 bunch of ong choy green (about 12 oz)
- 2 green chili peppers
- 1 tbsp ground garlic
- 1 tbsp olive oil
- 1 tbsp fermented bean curd
- Clean and cut the ong choy approximately an inch and a half long. Julienne the green chili pepper. Puree the fermented bean curd with a spoon.
- In a medium saucepan or a wok, heat oil over medium-high heat. Add ground garlic and julienned green chili peppers. Stir for about half a minute then add the pureed fermented bean curd. Mix everything evenly, and then add the ong choy. Stir fry for about 3 minutes, until the leaves are dark and tender. Transfer to a serving plate. Now you are done.