Wok-fried Kai-lan with Fermented Bean Curd

Prepare kai-lan: Wash kai-lan thoroughly. Trim tough ends of the stalks. If stalks are thick, make a few vertical slits on the thicker parts to ensure even cooking. Blanch kai-lan in boiling water for 1-2 minutes until vibrant green, then immediately transfer to ice water to stop cooking. Drain well.