Water Spinach with Fermented Tofu 椒絲腐乳炒通菜

🧂 Ingredients

• 600 g Water spinach

  aka ong choy, tong choy, morning glory or river spinach
• 40 g Fermented tofu

  aka fu yu
• 3 slices Ginger
• 2 Thai chilis

  or 1 red chili (or any chili)
• 1 tbsp Shaoxing wine
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 2 tbsp Oil

Instructions

• 1 Cut off ends of your bunch of water spinach, cut them in 8 cm (3”) segments,
  soak them in water, pick out discoloured pieces, drain, soak again, drain again
  and let dry. Set aside
• 2 Prepare 3 slices of ginger and slice chilis you can also julienne the ginger if
  you want to incorporate it with the vegetables. I don’t like to eat ginger so I
  like to keep it big so I can fish it out
• 3 Prepare the sauce by combining 40g of fermented tofu (my jar has small cubes and
  it is equivalent to 4 cubes), 1 tbsp fish sauce, 1 tbsp Shaoxing wine and 1 tsp
  sugar. Mix well and set aside
• 4 Bring a pot of water to a boil. Use approx. 3-4 litres of water (more the better
  for quicker parboiling)
• 5 Add the water spinach to the boiling water. Parboil for 1 minute.
• 6 Drain in colander. When the water spinach cools a bit, squeeze some of the water
  out, toss to loosen and set aside
• 7 Use medium-high heat to heat your wok. Add 2 tbsp oil
• 8 Add ginger to wok, fry until golden
• 9 Add chilis to wok, fry for 10 seconds
• 10 Stir the sauce and add to wok, fry for 10 seconds
• 11 Put the heat up to high
• 12 Add water spinach and stir-fry until they are fully mixed with the sauce and
  reheated. Will take approx. 2 minutes
• 13 Serve

Nutrition Info