Stir-fried Water Fern with Fermented Bean Curd and Sesame Oil炒水蕨腐乳芝麻油
A delicate Cantonese vegetable dish featuring tender water fern (蕨菜) stir-fried with the distinctive umami punch of fermented bean curd (腐乳) and fragrant sesame oil. The fermented bean curd dissolves slightly into the oil, coating the leafy fern with a savory, complex flavor profile. A simple yet sophisticated dish that celebrates the natural sweetness of the vegetable.
01Ingredients
- 300g fresh water fern
- 3 pieces red fermented bean curd (腐乳)
- 3tbsp sesame oil
- 4 cloves garlic
- 1tsp salt
- 0.5tsp white pepper
- 2tsp sesame seeds
- 2tbsp vegetable oil
Nutrition (per serving)285kcal
- Protein8.2g
- Carbs12.5g
- Fat22.8g
Fiber 2.1 gSodium 1240 mg
02Steps
- Blanch water fern in boiling salted water for 2 minutes until tender-crisp, then drain and set aside
- Heat vegetable oil in a wok over high heat until shimmering
- Add garlic slices and stir-fry for 30 seconds until fragrant
- Add blanched water fern and toss quickly for 1 minute
- Add fermented bean curd and continue stir-frying for 1 minute until well combined
- Drizzle sesame oil over the dish and toss gently
- Season with salt and white pepper to taste
- Transfer to a serving dish and sprinkle sesame seeds on top
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