Water Spinach Stir-Fry (椒腐通菜)
A simple dish rich in flavours, Cantonese water spinach stir-fry shows you a very tasty way to cook leafy greens. It only takes a minute to cook.
- Prep time
- 3 min
- Cook time
- 1 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 200 g water spinach (about 7oz)
- 2 pc fermented tofu (Furu/腐乳), the white variety ( (see note))
- 1 tbsp Shaoxing rice wine
- 1 pinch salt
- 1 pinch sugar
- 1 tbsp neutral cooking oil
- 3 clove garlic, minced
- 1 fresh chilli pepper, julienned
Instructions
- 1
Soak water spinach in plenty of water to loosen up any dirt. Rinse under running water then drain well.
- 2
Trim off the ends of the stems if they appear to be hard. Then cut the vegetable into bite-sized sections. Separate the stems from the leafy part.
- 3
Put fermented tofu, Shaoxing rice wine, salt and sugar into a small bowl. Use the back of a spoon to mash the fermented tofu. Mix everything to a smooth consistency.
- 4
Add oil to a wok. Fry minced garlic and fresh chilli over high heat. Once intense bubbles appear, pour in the seasoning mixture.
- 5
Add the stem part of the water spinach. Toss to fry for 20 seconds or so. Put in the leafy part, along with 1 tablespoon of water. Continue stir-frying.
- 6
When the leaves start to wilt, dish out and serve immediately with steamed rice and other savoury protein dishes.