Preserved Bean Curd With Ong Choy Recipe

Trim about 1–1.2 lb (one bunch) ong choy by cutting off roots and any tough stems. Wash thoroughly to remove grit, then separate leaves from thicker stems if stems are noticeably thicker; cut stems into 2–3 inch pieces for even cooking.

Mash the preserved fermented beancurd cubes with a fork in a small bowl until relatively smooth. Add light soy sauce, sesame oil, chicken stock (or water), and sugar; stir to form a loose sauce. Taste and adjust — preserved beancurd can be salty so reduce soy if needed.

Make a cornstarch slurry by mixing 1 tsp cornstarch into 1 tbsp cold water until dissolved. Set aside.

Heat oil and aromatics

Place a wok or large skillet over medium-high heat. When hot, add 1 tbsp neutral oil. Add sliced garlic and optional sliced chili; stir-fry 15–30 seconds until fragrant but not browned.

Add stems then leaves

Add the ong choy stems first (if separated) and stir-fry 20–30 seconds to start softening. Add the leaves and continue to toss for 30–60 seconds until wilted and bright green. Work quickly to keep texture.

Add preserved beancurd sauce

Push the vegetables to the side of the wok, or briefly remove and return the wok to medium heat. Pour the mashed preserved beancurd mixture into the wok and warm for 10–20 seconds to release aroma. Stir to combine with the greens so the sauce coats vegetables evenly.

Finish with slurry

Give the cornstarch slurry a quick stir and drizzle it into the wok while tossing the ong choy. Cook 20–30 seconds until sauce slightly thickens and glosses the greens. If the sauce seems too thick, add 1–2 tbsp hot water or stock to loosen.

Taste and adjust seasoning: if saltiness is lacking, add a little more light soy (1/2 tsp at a time); if too salty, add a splash of water and a pinch of sugar. Turn off heat and stir in 1 tsp toasted sesame oil if desired.

Transfer the ong choy with preserved beancurd to a serving plate. Sprinkle toasted sesame seeds and a small drizzle (1/2 tsp) of sesame oil if using. Serve immediately as a vegetable side with steamed rice and other dishes.