Tong Ho 茼蒿 stir fry with fermented bean curd 腐乳
Ingredients
- Tong Ho 茼蒿
- oil
- Shallots
- Garlic
- Fermented bean curd 腐乳
- rice wine
- salt & pepper
- pinch of sugar
Instructions
- Please note that the tong-ho MUST be washed a few times then soak with cold water + vinegar. This is because they can be quite dirty.
- Heat oil in wok then fry shallots and garlic, adding the fu-yue till fragrance before adding the drained tong-ho.
- Add salt & pepper, pinch of sugar and rice wine. Do not be so heavy handed with the sugar because the fu-yue is salty. Taste. I did not add any water as the tong-ho gives out some juice.