Stir Fried Water Spinach with Fermented Bean Curd (炒腐乳空心菜)
Stir Fried Water Spinach with Fermented Bean Curd comes with crunchy greens. It's on the table in just 20 minutes, making it the perfect dish for rice!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 3 bundle water spinach ((we get ours from the local Asian supermarket))
- 3 cube white fermented bean curd ((plus 2 tsp liquid from the jar; or to taste))
- 2 clove garlic ((finely chopped))
- 4 tbsp cooking oil
- 3/4 tbsp chicken bouillon powder
- 1 chili ((chopped; optional))
Instructions
- 1
Divide the vegetable into smaller sections, roughly 5cm or 2" long. Rip the tips of the leaves off so that the softest parts remain.
- 2
Then wash and dry the greens and use a colander for the drip drying process. You can find a guide on how to wash herbs and leafy vegetables here.
- 3
Mash the fermented tofu until it becomes a paste.
- 4
Heat a pan or wok up on high and when hot, pour the oil in. Turn the heat down to low and add the garlic and chili in. Stir for 30 seconds.
- 5
Turn the heat back up to high and add the water spinach in.
- 6
Season the greens with the fermented paste and chicken bouillon powder, then stir for 3 minutes or until well combined and just cooked.
- 7
Transfer onto a dish and serve hot with rice!