Garland Chrysanthemum, Tong Ho (茼蒿) or Shungiku stir fry with garlic and fermented bean curd (腐乳) is one of those dishes that have sort of disappeared through the years. I am not sure why but I hardly see anyone eating, cooking or ordering it cooked this way anymore. Luckily I remember this dish well and now and again I will cook it.
The very funny thing is, it is my husband that loves this dish more than I do! I find the taste of fermented bean curd a tad much. However as I cooked for my guests and tasted it yesterday, I find that the taste has ‘grown’ on me now that I am older and wiser?
It so happened that I found some very fresh tong-ho at the Asian shop nearby. I am very happy because I plan to cook for my guests what is not easily available up North near their place and I am happy to announced that they love it as much as my husband. My daughter has since informed me she now also like it! I guess I have to cook it more often now as Garland Chrysanthemum is supposed to be good for us. Again I apologise for the lack of steps by steps pics that is unlike my usual style. Again I blame being flustered by the earlier arrival of my guests yesterday. – kekekekeke
Tong Ho 茼蒿 stir fry with fermented bean curd 腐乳
Ingredients
- Tong Ho 茼蒿
- oil
- Shallots
- Garlic
- Fermented bean curd 腐乳
- rice wine
- salt & pepper
- pinch of sugar
Instructions
- Please note that the tong-ho MUST be washed a few times then soak with cold water + vinegar. This is because they can be quite dirty.
- Heat oil in wok then fry shallots and garlic, adding the fu-yue till fragrance before adding the drained tong-ho.
- Add salt & pepper, pinch of sugar and rice wine. Do not be so heavy handed with the sugar because the fu-yue is salty. Taste. I did not add any water as the tong-ho gives out some juice.
Thanks for this recipe! I’ve only seen fermented tofu cooked with kung Kong so was wondering if this was possible.