Stir-fried Water Spinach with Fermented Bean Curd腐乳通菜
Fresh water spinach quickly stir-fried with fragrant fermented bean curd, delivering a unique savory and slightly pungent flavor that is utterly delicious. A popular and flavorful vegetarian side dish.
01Ingredients
- 500g water spinach (Ong Choy), trimmed and cut into 2-inch lengths
- 3 cloves garlic, minced
- 1 block (approx. 20g) red fermented bean curd (Nam Yue), mashed
- 1/2 tsp sugar
- 1 tbsp Shaoxing wine
- 2 tbsp water (or chicken broth for non-vegetarian)
- 2 tbsp cooking oil
Nutrition (per serving)145kcal
- Protein3.2g
- Carbs8.5g
- Fat10.8g
Fiber 2.1 gSodium 385 mg
02Steps
- Prepare the water spinach by trimming off tough ends and cutting into 2-inch lengths. Wash thoroughly.
- In a small bowl, mash the fermented bean curd with sugar, Shaoxing wine, and water (or chicken broth) until smooth. Set aside.
- Heat cooking oil in a wok over high heat until smoking. Add minced garlic and stir-fry quickly until fragrant, about 10-15 seconds.
- Add the water spinach to the wok. Stir-fry for 1-2 minutes until the leaves start to wilt.
- Pour the mashed fermented bean curd mixture over the water spinach. Continue to stir-fry for another 1-2 minutes, tossing everything to combine well, until the water spinach is tender-crisp. Serve hot.
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