Pea Shoots With Fermented Bean Curd Recipe

Remove leaves, including those with tendrils, from 1 1/2 pounds pea shoots, and discard stems. This takes time, but is well worth the effort. Rinse leaves in cold water.

Place a wok over high heat for 2 minutes. Add leaves and toss until wilted, about 1 minute. Transfer to a strainer and allow leaves to drain. Pour 2-3 tablespoons vegetable oil into the hot wok. Add 2 cloves garlic, peeled and thinly sliced, and saute just until golden. Add 2 cubes from a jar of fermented bean curd and stir vigorously, breaking up the bean curd to make a smooth, thick sauce. Add leaves and toss in sauce for 1 minute over medium heat. Serve at once.