Vegetables in bean curd sauce

Serves 4:

? 600 g morning glory shoots or water convolvulus (tongxin cai/kangkong)

? 20 g dried prawns

? 4 cloves garlic

? 1 red chili

? 2 cubes white fermented bean curd (furu)

? 1 tbsp Chinese wine

? Sesame oil, sugar and salt to taste

Wash and pluck the vegetables into segments.

Soak dried prawns to soften, drain well and chop them up.

Skin garlic and mince. Slice red chili into thin strips.

Break up the fermented bean curd and add sugar, wine and sesame oil to make a fine paste.

Heat the wok, add a little oil and brown minced garlic. Add bean curd sauce and fry until the fragrance rises. Add chopped dried prawns immediately and then all the vegetables.

Stir-fry rapidly until the vegetables wilt. Plate and garnish with chili strips.