What you need:
2 pkt of Yu Mak (Chinese romaine lettuce)2 tbsp minced garlic3 cubes of fermented beancurd3 slices of ginger
Method:
Wash the yum ai and cut it into 3” lengths.
Heat oil in a wok and saute the ginger, garlic and fermented beancurd until fragrant.
Add in the yum ai and stir fry with a dash of shao xing wine.
Season with salt if necessary as fermented bean curd is salty.
Enjoy!
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