1. Heat wok for 2 mins in high heat. Add 2 tbsp
cooking oil, 30 secs. Add 5 cloves chopped garlic,
fragrant. Add a mixture of 4 blocks mashed
fermented beancurd and 1/3 cup water.
2. Add 450g water spinach, soften.
3. Add 5 sliced bird's eye chili.
Originally Submitted
2/22/2014
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