Fermented Bean Curd and Garlic Stir-fried Water Spinach腐乳蒜香炒水菜
A classic Cantonese vegetable dish featuring tender water spinach (ong choy) stir-fried with creamy fermented bean curd (furu) and aromatic garlic. The fermented bean curd creates a rich, umami-forward sauce that coats each strand of vegetable, while crispy fried garlic adds textural contrast and fragrant notes. This is a beloved accompaniment to rice and other dishes.
01Ingredients
- 400g Water spinach (ong choy), cut into 5cm pieces
- 3tbsp Fermented bean curd (furu), mashed
- 6 cloves Garlic, minced
- 2tbsp Vegetable oil
- 1tbsp Fermented bean curd sauce (included in furu)
- 1tsp Sugar
- 60ml Water or vegetable stock
- 1 red chilli Red chilli, thinly sliced
- 2 cloves Garlic, thinly sliced for garnish
Nutrition (per serving)187kcal
- Protein8.2g
- Carbs12.4g
- Fat11.8g
Fiber 2.1 gSodium 1042 mg
02Steps
- Heat wok or large pan over high heat until very hot. Add oil and let it smoke slightly.
- Add minced garlic and stir-fry until fragrant, about 20 seconds. Be careful not to burn.
- Add mashed fermented bean curd and fermented bean curd sauce, stirring to combine with the oil and garlic.
- Add water or stock and sugar, stir well to dissolve the fermented bean curd.
- Add water spinach and red chilli, toss constantly for 3-4 minutes until the leaves are tender but still slightly crisp.
- Taste and adjust seasoning if necessary. The fermented bean curd should provide enough saltiness.
- Transfer to serving bowl and garnish with thinly sliced garlic.
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