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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Heat wok or large pan over high heat until very hot. Add oil and let it smoke slightly.
2. Add minced garlic and stir-fry until fragrant, about 20 seconds. Be careful not to burn.
3. Add mashed fermented bean curd and fermented bean curd sauce, stirring to combine with the oil and garlic.
4. Add water or stock and sugar, stir well to dissolve the fermented bean curd.
5. Add water spinach and red chilli, toss constantly for 3-4 minutes until the leaves are tender but still slightly crisp.
6. Taste and adjust seasoning if necessary. The fermented bean curd should provide enough saltiness.
7. Transfer to serving bowl and garnish with thinly sliced garlic.

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