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Side Dish
Asian
6 - 8 servings
15 minutes
10 minutes
2 pounds Ong Choy
2 tablespoons peanut oil
3 tablespoons pepper fermented bean curd
2 tablespoons rice wine (or dry sherry)
3 tablespoons water
Wash ong choy, drain and pat dry. Cut off bottom 2 inches of stem. Cut remaining of ong choy into 4-inch segments.
Heat wok or large sauté pan until hot; add oil. Put in fermented bean curd and crush with spatula, breaking into small pieces.
Put in ong choy and stir-fry 2 minutes.
Pour in rice wine and water and cook 3 minutes.
Place on serving platter; serve at once.
