Stir Fried Fermented Beancurd Water Spinach 炒腐乳空心菜
A zichar favourite, Stir Fried Fermented Beancurd Water Spinach (Kangkung). The addition of fermented beancurd gives the dish a great savory flavour too!
- Prep time
- 5 min
- Cook time
- 2 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 300 g chinese water spinach (kangkung, cut into sections)
- 2 tbsp vegetable oil
- 4 slice ginger (minced)
- 1 red chilli (cut into sections)
- 2 tbsp water (preferably hot water)
- 2 squares fermented beancurd
- 1/4 tsp sugar
- 1/4 tsp ground white pepper
- 1/2 tsp sesame oil
- 1 tsp vegetarian oyster sauce
Instructions
- 1
Wash and soak chinese water spinach in salt water. Then drain well.
- 2
Pluck or cut the water spinach into smaller sections and set aside.
- 3
Then, wash and skin a piece of ginger. Mince into small pieces.
- 4
Next, cut a red chili into thick slices and set aside while we prepare the seasonings.
- 5
Place fermented beancurd, sugar, ground white pepper, sesame oil and vegetarian oyster sauce in a small bowl.
- 6
Stir to mix everything together and we're ready to fry the chinese water spinach!
- 7
To stir fry, first heat oil in wok over high heat. Then add in minced ginger and stir fry for 10 seconds.
- 8
Then add in the cut red chilies and mixed sauce. Stir fry until fragrant over high heat, about 1 minute.
- 9
Add in the drained chinese water spinach. Using a folding motion, stir fry the greens briefly for 30 seconds. Stir fry until the leaves have just withered and vegetable is moist.
- 10
Then add in a splash of hot water and continue to stir fry for another 30 seconds, making sure the greens is well mix with the seasonings.
- 11
Turn off heat and give it a final toss. And we're done!
- 12
Transfer to plate and serve immediately with steamed rice. As always, ENJOY!