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Kangkung is a popular vegetable in my home country and most of Southeast Asia countries. Kangkung or Kang Kong, is also called Water Spinach or Hollow Spinach, or known as Ong Choy in Chinese. It is an Asian leafy vegetable,  inexpensive and nutritious. We usually eat it at home or in the restaurants. There is always an old saying that eating too much of Kangkung will make your legs go weak. Funny, I think this is because the Kangkung has long hallow stems that are empty like straws, which similar to weak legs that have no strength.

Previously I cooked the infamous Malaysian Style Stir Fry Kangkung Belacan (馬來風光), which is a very well-known dish in Malaysia, please check it out. This time I’ve cooked the Kangkung with fermented bean curd (腐乳), so called the Stir-fried Kangkung with Fermented Bean Curd or  Fuyu Kangkung (腐乳炒空心菜). Cooking with fermented bean curd is a popular Chinese cooking style, you can actually substitute with other vegetables such as You-Choy, A-Choy etc. The bean curd has been stored and fermented so it has a slight nice wine fragrant and the natural soy bean saltiness, so no extra salt is needed for this dish.

This is an easy and nice vegetable good for any weeknight dinners. Make sure you pick a fresh bunch of Kangkung, trim off the hardened part on the bottom (about 2″), leafs and the tender part are preferred. Prepare a lot of minced garlic, fermented bean curd (腐乳) and add some chopped chillies if you prefer some hotness. Give it a quick stir fry and there you go.

Ingredients:

1 pack of Kangkung (trim off bottom hardened bottom part and cut vegetables into 2″ pieces)
1 tbsp minced garlic
1 red chili (sliced)
2 fermented bean curd (腐乳)
1 tbsp cooking oil+ few drips cooking oil
2 tbsp water

Cooking Method:

1. Heat 2 tbsp oil in wok or heavy pan over medium high, add in minced garlic stir fry until golden. Add in chopped chillies and give it a quick stir.
2. Add in the Kangkung, stir well, add in water. Close lid until vegetable is almost tender green, about 1-2 minutes.
3. Add in mashed fermented bean curd dissolve with 1 tsp water, stir well with Kangkung.
4. Turn off heat, add a few drips of cooking oil and dish up.