300g of Kangkong vegetables
3 cubes of fermented beancurd
3 cloves of garlic minced
Small pinch of sugar
1 tablespoon of oil
Optional: 1 bird eye chilly
Heat oil in wok over medium-high heat. Add garlic (and chili, if opt for) and stir fry till fragrant.
Add fermented bean curd. Lightly mash in the wok. Add Kangkong, stir fry to combine and cook till soften. Sprinkle some sugar. Stir fry for another 1 min before heat off. Dish up and serve.
-Recipe adapted from My wok Life
Note: Do add some water if it's dry when frying. Do not over-cooked, vegetables will turn yellow and lost it's nutrition.