Stir Fried Water Spinach with Fermented Tofu
User Reviews
5
Stir Fried Water Spinach with Fermented Tofu
Description
Stir Fried Water Spinach with Fermented Tofu features tender water spinach leaves and stems cooked quickly over high heat with a fragrant mix of ginger, garlic, and fermented tofu. The latter contributes a unique salty and pungent flavor, typical in certain Chinese vegetable preparations. Optional dried chili peppers add mild heat.
The method uses high heat stir-frying to maintain the crisp-tender texture of the water spinach while evenly incorporating the tofu and seasonings. A special step of mounding the spinach in the wok allows edges to char slightly, developing the prized "wok hay" smoky fragrance. Shaoxing wine is added toward the end for aroma and to deglaze.
This dish is best served immediately as a flavorful vegetable side, pairing well with rice or other Chinese dishes. The fermented tofu imparts a complex umami note that complements the fresh greens and ginger.
Ingredients
- 1 bunch Chinese water spinach (about 10 ounces/300g)
- 2 tablespoons canola oil
- 3 to 4 thin slices ginger (julienned)
- 4 to 5 dried chili peppers (optional)
- 1 to 4 cloves garlic (sliced)
- 2 quares Fermented tofu about ½ tablespoon, white
- 1/8 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons Shaoxing wine
Instructions
- Remove the larger, tough stems from the vegetables. You can leave the thinner, tender stems. Wash the vegetables thoroughly in water (a couple soaks and rinses should work) and transfer to a colander to let the excess water drain.
- Heat oil in a wok over high heat and add the ginger. Stir for about 10 seconds and then add the dried chilies, garlic, fermented tofu, sugar, salt, and white pepper.
- Stir fry the mixture, keeping the heat on high, and add the greens. Stir-fry, moving the vegetables around the bottom of the wok so nothing burns. Use a folding motion, stir fry the mixture so all of the vegetables get seared evenly. After about a minute of this, move the vegetables into a mound in the middle of the wok. This technique is to allow the sides of the wok to reheat to get the “wok hay” flavor in there.
- After about 30 seconds of high heat, add the wine around the perimeter of the wok and quickly spread your vegetable mound in a circular motion around the wok to get that searing “wok hay” effect for another 15-30 seconds.
- Plate and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 743mg | 31% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 9195IU | 184% |
| Vitamin C | 78.5mg | 87% |
| Calcium | 109mg | 11% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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