Prep 6 min·Cook 5 min

1. 1You're here
   Step 1.

   Wash the morning glory, snap or cut into 6 cm lengths and keep the stems and leaves apart. Mash the fermented bean curd with its brine and the sugar.

   400 g Morning glory2 White fermented bean curd½ tsp Sugar

2. 2
   Step 2.

   Heat the oil in the wok over high heat. Fry the garlic and chilli for 15 seconds, add the bean curd paste and fry for 20 seconds until fragrant.

   1½ tbsp Cooking oil3 cloves Garlic, chopped1 Red chilli, sliced2 White fermented bean curd

   Stir-fry
3. 3
   Step 3.

   Add the stems and stir-fry for 1 minute, then the leaves and the Shaoxing wine. Toss for another minute until the leaves just wilt, then serve.

   400 g Morning glory1 tsp Shaoxing wine

   2 minStir-fry