Ong Choy with Fermented Bean Curd

Trim the woody ends from the ong choy and break the stems into 2–3 inch pieces. Soak in water and set aside.

Mince the garlic, julienne the ginger, then seed and slice the chili pepper diagonally. Rinse the ong choy twice.

In a bowl, mash the fermented bean curd with the sugar, cooking wine, and white pepper into a smooth paste.

Bring salted water with the first portion of oil to a boil in a wok. Blanch the stems for 35 seconds, then submerge the leaves and cook 2 minutes until bright green. Drain.

Dry the wok over high heat, then lower the heat and add the second portion of oil.

Stir-fry the ginger and garlic for 10 seconds, then add the chili and cook 15 seconds more.

Add the blanched ong choy, raise the heat to high, and stir-fry for 1 minute.

Pour in the sauce, toss to coat, finish with a drizzle of the remaining oil, and plate.