Ingredients
- 300g of sweet potato shoots (pluck leaves with tender stems)
- 1 to 2 pieces fermented beancurd
- 5 cloves garlic (chopped finely or sliced)
- 20g (or a small handful) of dried prawns (pre-soaked to soften)
- 50 ml hot water
- 2 tablespoons cooking oil
Directions
1. Heat oil in wok on high heat till smoky. Add garlic, dried prawns and fermented beancurd together and stir very quickly.
2. Just as garlic turning golden brown, add sweet potato shoots and leaves and stir well. Add water whilst stirring.
3. Once leaves have turned limp, dish up and serve.
*I usually don’t add seasoning because the fermented beancurd plus pre-soaked dried prawns would give the vegetables a nice flavour already.
- 300g of sweet potato shoots (pluck leaves with tender stems)
- 1 to 2 pieces fermented beancurd
- 5 cloves garlic (chopped finely or sliced)
- 20g (or a small handful) of dried prawns (pre-soaked to soften)
- 50 ml hot water
- 2 tablespoons cooking oil
Directions
1. Heat oil in wok on high heat till smoky. Add garlic, dried prawns and fermented beancurd together and stir very quickly.
2. Just as garlic turning golden brown, add sweet potato shoots and leaves and stir well. Add water whilst stirring.
3. Once leaves have turned limp, dish up and serve.
*I usually don’t add seasoning because the fermented beancurd plus pre-soaked dried prawns would give the vegetables a nice flavour already.