Stir Fried Romaine Lettuce with Fermented Bean Curd 腐乳油麦

A simple dish with a surprisingly robust flavor thanks to the cubed bean curds preserved in brine used here, this makes a great dish to go with any other dishes in a typical Chinese meal. The fermented bean curd 腐乳 is not something that is naturally well acceptable by everyone. For many, this is definitely an acquired taste. Generally salty with a tad of sweetness, this together with a few other simple ingredients are indeed the very few needed to bring out this dish it's unique characteristics - aromatically pungent, lightly spiced up with the birds eye chillies and leaves of lettuce cooked to the perfect crisp. A distinctive dish this sure is, making it an all-time favorite of mine perfectly balancing and completing a wholesome meal anytime.

Stir Fried Romaine Lettuce with Fermented Bean Curd 腐乳油麦
Serves 2-3
9oz Romaine lettuce hearts, rinsed thoroughly and trimmed
1½ pcs fermented bean curd measuring 1½"x 1" each, mashed
3 birds eye chillies, finely chopped
8 cloves garlic, skin and hard parts removed, thinly sliced lengthwise
a few drops of sesame oil  
1 tbsp cooking oil

1. Heat up cooking oil in the wok on high heat. Make sure the wok is really well heated before the cooking begins.
2. Add in the garlic slices and stir fry until fragrant and lightly browned. Add in the chilies next. Stir for another minute until pungent.
3. Bring in the lettuce next. Make a quick stir to mix with the garlic slices and leave undisturbed for about 30 seconds. Any moisture from the leaves will create a steaming effect deep down, cooking and wilting the leaves in the process.
4. Toss and stir well after that. Add in the mashed fermented bean curd next, and stir to mix thoroughly. 
5. Fry for another 30 seconds or so. Once all the leaves appear to have slightly wilted, drizzle in a few drops of sesame oil and they are good to be dished up and served hot. This is best served while the leaves retain their vibrant green and crisp still.