Water Spinach with Fermented Tofu 椒絲腐乳炒通菜

This same recipe is also commonly used with lettuce. Instead of fermented tofu, you can also use shrimp paste. Tip #1: for any vegetable that is dense or high in water content, parboiling is the key to keeping the original colour of the vegetable and to prevent your final dish from looking like soup. Tip #2: If you don’t want to parboil your water spinach, you can also fry it on high heat with a larger than usual quantity of oil. When the vegetable is coated with oil, it will be able to maintain its colour. Tip #2: If you’re mixing your vegetables in a sauce, make the sauce in the wok first before adding vegetables so that it will mix with the vegetables more evenly.

View Recipe