Stir-fried Pea Sprouts with Garlic and Fermented Beancurd 炒豌豆苗蒜腐乳

A classic Cantonese quick stir-fry featuring tender, delicate pea sprouts elevated with aromatic garlic and the distinctive umami-rich fermented beancurd. The creamy, slightly salty sauce coats each tender leaf perfectly, creating a refined vegetable dish that balances flavors beautifully.

Nutrition (per serving)

Ingredients

• 300g Pea sprouts
• 4 cloves Garlic
• 2 blocks Fermented beancurd (腐乳)
• 1.5tbsp Oil
• 0.25 cup Water or vegetable stock
• 0.5tsp Sugar
• 1 pinch White pepper

Steps

1. Rinse pea sprouts thoroughly and drain well. Mince garlic finely. Mash fermented beancurd with a fork and mix with water and sugar to create a sauce.
2. Heat oil in a wok or large skillet over high heat until shimmering.
3. Add minced garlic and stir-fry for 10-15 seconds until fragrant, being careful not to burn.
4. Add pea sprouts and toss quickly for 1-2 minutes, maintaining high heat.
5. Pour fermented beancurd sauce over pea sprouts and toss constantly for 30-40 seconds to coat evenly.
6. Season with white pepper, toss once more, and transfer to serving plate immediately.

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