Recipe: 腐乳蕹菜 Kang Kong With Fermented Beancurd

The Water Convolvolusas, or Kang Kong as it is more commonly known, is a very hardy plant which requires very little care. Left on it's own, it will flourish along the riverbanks and even in the canals.

Due to it's prolific nature, farmers used to feed them to livestocks such as pigs.

Being an aquatic vegetable, do wash them thoroughly for the presence of tiny snails especially inside the hollow stems.

What I do is to soak them in concentrated salt water for at least 30 minutes.

Since I will be using roughly two tablespoons of liquids from the bottle of Fermented Beancurd, I will not add more salt to the dish. You may want to sprinkle a pinch of sugar to balance the taste although that is optional.

Here are some benefits of the Kang Kong:

- Antioxidant 
- Controls Blood Sugar
- Combats Hypertension

Try this out and let me know how you like it?

Bon appetit!

1 bundle Kang Kong (roots trimmed, washed)
2 cubes Fermented Bancurd plus some liquids from the bottle
1 tbsp Garlic (peeled, minced)
Some water

1) Chop the Kang Kong into finger length and separate the stems from the leaves
2) Saute the Garlic with some oil in a wok
3) Add the Fermented Beancurd with the liquids and smash it
4) Fry the stems first
5) Sprinkle some water by the sides of the wok to release steam and cover with a lid immediately
6) Allow the steam from the liquids to cook the stems
7) Once the stems are done, add the leaves
8) Stir fry and coat the Kang Kong with the mixture
9) Serve
Different brands of Fermented Beancurd (腐乳) from the supermarket

Fermented Beancurd (腐乳)