Chinese Stir Fried Lambsquarters with Fermented Bean Curd
This Chinese stir fried lambsquarters with fermented bean curd has such a unique and delicious flavour. It’s a perfect side to any meal!
Chinese fermented bean curd is a type of soft tofu that has been fermented until it develops a strong flavour, reminiscent of blue cheese. On its own, it can be quite powerful, but a little bit added to a dish like this creates something truly special. Find it in any Asian grocery store in small glass jars. I used the red kind which is fermented with chilies and/or red yeast rice, but if you can only find the white kind, that’s fine.
Feel free to swap the lambsquarters out with nettles, pigweed, other wild greens, or store-bought/homegrown spinach.
I used thawed lambsquarters that had been blanched and frozen. If using fresh, stir fry for an extra minute or two.
- Prep Time10 min
- Cook Time2 min
- Total Time12 min
- Yield4 servings as a side
Ingredients
- 2 tablespoons lard or cooking oil
- 2 cloves garlic, minced
- 1 red chili, sliced (optional)
- 7oz (200g) blanched lambsquarters leaves
- 1 teaspoon chicken bouillon
- 1 tablespoon water
- 1 teaspoon fermented tofu (dòufǔrǔ)
Preparation
Heat the oil in a wok over medium-high heat.
Add the garlic and chilies and cook for about 30 seconds.
Add the greens, water, and bouillon. Stir everything well.
Mash the tofu with a fork, then add it to the greens.
Stir fry, mixing everything together well, for another 1 minute.
Transfer to plates and serve. Enjoy!
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