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.
Prepare the sauce: In a small bowl, mash the red fermented bean curd with the fermented bean curd liquid. Add vegetarian oyster sauce, sugar, sesame oil, and water. Mix well until smooth.
Sauté garlic: Heat cooking oil in a wok over high heat. Add minced garlic and stir-fry until fragrant, about 15-20 seconds.
Stir-fry kai-lan: Add the blanched and drained kai-lan to the wok. Stir-fry for 1-2 minutes.
Add sauce: Pour the prepared fermented bean curd sauce over the kai-lan. Toss quickly to coat the kai-lan evenly with the sauce.
Serve: Cook for another 30 seconds to allow the sauce to thicken slightly. Transfer to a serving plate and serve immediately with steamed rice.
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