Water Spinach with Fermented Tofu 椒絲腐乳炒通菜

Nguyên liệu

• 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

Cách làm

1. 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. 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. 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. 4

   Bring a pot of water to a boil. Use approx. 3-4 litres of water (more the better for quicker parboiling)

5. 5

   Add the water spinach to the boiling water. Parboil for 1 minute.

6. 6

   Drain in colander. When the water spinach cools a bit, squeeze some of the water out, toss to loosen and set aside

7. 7

   Use medium-high heat to heat your wok. Add 2 tbsp oil

8. 8

   Add ginger to wok, fry until golden

9. 9

   Add chilis to wok, fry for 10 seconds

10. 10

    Stir the sauce and add to wok, fry for 10 seconds

11. 11

    Put the heat up to high

12. 12

    Add water spinach and stir-fry until they are fully mixed with the sauce and reheated. Will take approx. 2 minutes

13. 13

    Serve