250g water spinach (sectioned)
4 pcs fermented beancurd (mashed)
1 red chilli (seeded and shredded)
1 tbsp chopped garlic
4 tbsp cooking oil
½ tsp salt
1 tsp sugar
- Heat up a wok with 4 tbsp of cooking oil. Saute the chopped garlic, fermented beancurd and shredded red chilli until fragrant.
- Add in water spinach and seasonings. Constantly stirring until the leaves become wilted.
- Dish out and serve.