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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Prepare the water spinach by trimming off tough ends and cutting into 2-inch lengths. Wash thoroughly.
2. In a small bowl, mash the fermented bean curd with sugar, Shaoxing wine, and water (or chicken broth) until smooth. Set aside.
3. Heat cooking oil in a wok over high heat until smoking. Add minced garlic and stir-fry quickly until fragrant, about 10-15 seconds.
4. Add the water spinach to the wok. Stir-fry for 1-2 minutes until the leaves start to wilt.
5. 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.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce