Stir Fried Water Spinach - Two Ways
Introducing two ways to cook stir-fried water spinach, and both require fewer than five ingredients. Try out this Chinese leafy green to add color and nutrition to your dinner table. {Vegan, Gluten-Free}
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 batch water spinach ((*Footnote 1))
- 1 to 2 tablespoons peanut oil ((*Footnote 2))
- 2 to 3 Chinese chili peppers (, dried (*Footnote 3))
- 2 blocks (1 tablespoon) fermented tofu ( (*Footnote 4))
- 2 tsp liquid from the jar of fermented tofu
- 1/2 tsp sugar
- 3 clove garlic (, sliced)
- 6 clove garlic (, minced and separated)
- 2 tbsp Shaoxing wine ((or chicken stock, or vegetable stock))
- 1/4 tsp salt
Instructions
- 1
Prepare the water spinach by cutting off the tough stems, usually 2 to 3 inches from the bottom end. Discard the leaves that are withered, have brown spots, or have turned yellow. Thoroughly rinse with tap water and transfer to a colander to drain. Separate the stems and leaves with a pair of kitchen scissors. Cut the stems into 1-inch long pieces.
- 2
Add the fermented tofu, the liquid from the jar, and the sugar into a small bowl. Use the back of your spoon to mash the tofu and stir it with the rest of the ingredients to make it into a sauce.
- 3
Heat the oil in a large skillet (or woover medium-high heat until hot. Break apart the chili peppers and add them into the skillet. Add the garlic. Stir a few times to release the fragrance.
- 4
Add the stems of the water spinach to the skillet. Cook and stir for a minute.
- 5
Add the leaves of the water spinach. Cook, flipping occasionally using your spatula, until most of the parts are withered.
- 6
Pour in the fermented tofu sauce. Stir until the water spinach turns tender and the sauce is evenly mixed. Transfer everything to a plate. Serve hot.
- 7
Heat the oil in a large skillet (or woover medium-high heat until hot. Break apart the chili peppers and add them into the skillet. Add half of the garlic. Stir a few times to release the fragrance.
- 8
Add the stems of the water spinach to the skillet. Cook and stir for a minute.
- 9
Add the leaves of the water spinach. Cook, flipping occasionally using your spatula, a few times. Pour in the Shaoxing wine and sprinkle with salt. Cook and stir until most of the parts are withered.
- 10
Add the remaining garlic. Stir a few times to mix well. Transfer everything to a plate. Serve hot.