Yen Can Cook ~ Stir Fried Romaine Lettuce with Fermented Bean Curd (Fu Yu Yau Mak)

Fermented Bean Curd, Fu Yu (in Cantonese) or Fǔ Rǔ (in Mandarin) 腐乳, as its name implies, is a type of preserved tofu made with bean curd (tofu), salt, rice wine and other flavorings. There are white fermented bean curd, as well as red version which is called Nam Yue (in Cantonese) or Nán Rǔ (in Mandarin) 南乳. 

Today’s recipe calls for the white fermented bean curd 腐乳, which is more commonly to be eaten with porridge. It is also can be used as an ingredient for dipping sauce (for hotpot) or cooked dishes such as today’s Stir Fried Romaine Lettuce.

Ingredients (Serve: 3-4)

300-400g Romaine Lettuce (I used long Romaine Lettuce), cut into desired length. 

1 cube fermented bean curd 腐乳, mashed

4 cloves garlic, sliced/minced

1 red chili, julliened 

1 tablespoon water 

Cooking oil

Sugar to taste

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Step 1: Heat up cooking oil in a wok, add in garlic and saute the until browned and fragrant.

Step 2: Add in red chili and fermented bean curd, stir fry for several times.

Step 3: Add in Romaine Lettuce and water, stir fry to combine with the fermented bean curd and until the vegetables is soften.

Step 4: Add sugar to taste and serve.

HAPPY COOKING!  #stayhealthy #staysafe

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