Stir-fried Pea Sprouts with Garlic and Fermented Beancurd炒豌豆苗蒜腐乳
A classic Cantonese quick stir-fry featuring tender, delicate pea sprouts elevated with aromatic garlic and the distinctive umami-rich fermented beancurd. The creamy, slightly salty sauce coats each tender leaf perfectly, creating a refined vegetable dish that balances flavors beautifully.
01Ingredients
- 300g Pea sprouts
- 4 cloves Garlic
- 2 blocks Fermented beancurd (腐乳)
- 1.5tbsp Oil
- 0.25 cup Water or vegetable stock
- 0.5tsp Sugar
- 1 pinch White pepper
Nutrition (per serving)156kcal
- Protein8.2g
- Carbs8.5g
- Fat10.8g
Fiber 2.1 gSodium 614 mg
02Steps
- Rinse pea sprouts thoroughly and drain well. Mince garlic finely. Mash fermented beancurd with a fork and mix with water and sugar to create a sauce.
- Heat oil in a wok or large skillet over high heat until shimmering.
- Add minced garlic and stir-fry for 10-15 seconds until fragrant, being careful not to burn.
- Add pea sprouts and toss quickly for 1-2 minutes, maintaining high heat.
- Pour fermented beancurd sauce over pea sprouts and toss constantly for 30-40 seconds to coat evenly.
- Season with white pepper, toss once more, and transfer to serving plate immediately.
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