Wok-fried Kai-lan with Fermented Bean Curd腐乳炒芥蘭
A simple yet flavorful Cantonese dish featuring crisp kai-lan wok-fried with aromatic fermented bean curd and garlic. This classic stir-fry offers a savory and slightly pungent taste that perfectly complements steamed rice.
01Ingredients
- 500g kai-lan (Chinese broccoli)
- 2 cloves garlic, minced
- 2 cubes red fermented bean curd (fu yu)
- 1 tbsp fermented bean curd liquid (from the jar)
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 2 tbsp water
- 2 tbsp cooking oil
Nutrition (per serving)178kcal
- Protein8.2g
- Carbs8.5g
- Fat12.1g
Fiber 2.8 gSodium 612 mg
02Steps
- Prepare kai-lan: Wash kai-lan thoroughly. Trim tough ends of the stalks. If stalks are thick, make a few vertical slits on the thicker parts to ensure even cooking. Blanch kai-lan in boiling water for 1-2 minutes until vibrant green, then immediately transfer to ice water to stop cooking. Drain well.
- Prepare the sauce: In a small bowl, mash the red fermented bean curd with the fermented bean curd liquid. Add vegetarian oyster sauce, sugar, sesame oil, and water. Mix well until smooth.
- Sauté garlic: Heat cooking oil in a wok over high heat. Add minced garlic and stir-fry until fragrant, about 15-20 seconds.
- Stir-fry kai-lan: Add the blanched and drained kai-lan to the wok. Stir-fry for 1-2 minutes.
- Add sauce: Pour the prepared fermented bean curd sauce over the kai-lan. Toss quickly to coat the kai-lan evenly with the sauce.
- Serve: Cook for another 30 seconds to allow the sauce to thicken slightly. Transfer to a serving plate and serve immediately with steamed rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.