Pea Shoots with Fermented Bean Curd

Step 1

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.

Step 2

Pour oil into the hot wok. Add garlic and saute just until golden. Add bean curd and stir vigorously, breaking up the curd to make a smooth, thick sauce. Add leaves and toss in sauce for 1 minute over medium heat. Serve at once.