Water Spinach Stir-Fry (椒腐通菜)
A simple dish rich in flavours, Cantonese water spinach stir-fry indicates you a very tasty way to cook leafy greens.
- 200 g water spinach (about 7oz)
- 2 pieces fermented tofu (Furu/腐乳), the white variety (about 25g/0.9oz (see note))
- 1 tablespoon Shaoxing rice wine
- 1 pinch salt
- 1 pinch sugar
- 1 tablespoon neutral cooking oil
- 3 cloves garlic, minced
- 1 fresh chilli pepper, julienned
- Soak water spinach in plenty of water to loosen up any dirt. Rinse under running water then drain well.
- 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.
- 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.
- Add oil to a wok. Fry minced garlic and fresh chilli over high heat. Once intense bubbles appear, pour in the seasoning mixture.
- 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.
- When the leaves start to wilt, dish out and serve immediately with steamed rice and other savoury protein dishes.
Components 200 g water spinach (about 7oz) 2 pieces fermented tofu (Furu/腐乳), the white variety (about 25g/0.9oz (see note)) 1 tablespoon Shaoxing rice wine 1 pinch salt 1 pinch sugar 1 tablespoon neutral preparation oil 3 cloves garlic, minced 1 fresh chilli pepper, julienned Method Soak water spinach in plenty of water to loosen up any dirt. Trim off the ends of the stems if they appear to be hard. Then cut the vegetable into bite-sized sections.
Put fermented tofu, Shaoxing rice wine, salt and sugar into a small bowl. Use the back of a spoon to mash the fermented tofu. Fry minced garlic and fresh chilli over high heat.
Once intense bubbles appear, pour in the seasoning mixture. Put in the leafy part, along with 1 tablespoon of water.
When the leaves start to wilt, dish out and serve immediately with steamed rice and other savoury protein dishes.
