Pea Shoots With Fermented Bean Curd

Remove leaves, including those with tendrils, from 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 the garlic and saute just until golden. Add 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.