Stir-fried Water Spinach with Dace and Salted Black Beans豆豉鯪魚炒通菜
A beloved Cantonese home-style dish, this quick and flavorful stir-fry combines fresh, crisp water spinach with tender pieces of canned dace fish and aromatic salted black beans, enhanced with garlic and a hint of chili. It's simple, satisfying, and perfect with rice.
01Ingredients
- 500g Water Spinach
- 1 can (180g) Canned Dace with Salted Black Beans
- 3 cloves Garlic, minced
- 1-2 Bird's Eye Chilies (optional), sliced
- 2 tbsp Cooking Oil
- 1/2 tsp Salt
- 1/4 tsp Sugar
- 1 tbsp Oyster Sauce
- 2 tbsp Water or Chicken Stock
Nutrition (per serving)198kcal
- Protein13.5g
- Carbs8.2g
- Fat11.8g
Fiber 2.1 gSodium 687 mg
02Steps
- Wash and trim the water spinach, removing any tough stems. Cut into 2-inch lengths. Drain well.
- Open the can of dace. Gently break the fish into smaller pieces with a fork, reserving the black beans and some oil from the can. Mince the garlic and slice the bird's eye chilies (if using).
- In a small bowl, combine salt, sugar, oyster sauce, and water or chicken stock. Mix well.
- Heat cooking oil in a large wok or frying pan over high heat until shimmering. Add minced garlic and sliced chilies. Stir-fry for 15 seconds until fragrant.
- Add the drained water spinach to the wok. Stir-fry vigorously for 1-2 minutes until it starts to wilt.
- Add the broken dace pieces, reserved black beans, and the seasoning sauce to the wok. Continue to stir-fry for another 1-2 minutes until the water spinach is tender-crisp and the sauce is well distributed. Serve hot with rice.
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