Water Spinach Stir-Fry (椒腐通菜)
User Reviews
5
Water Spinach Stir-Fry (椒腐通菜)
Description
Water Spin-Fry (椒腐通菜) features water spinach as its central ingredient, seasoned primarily with fermented tofu, Shaoxing rice wine, and aromatics. The water spinach is trimmed, cleaned thoroughly, and cut into bite-sized segments separating stems from leaves to ensure even cooking. The fermented tofu, known for its creamy texture and umami-rich flavor, is mashed with rice wine, salt, and sugar to create a smooth seasoning sauce. Garlic and fresh chili are stir-fried first to release their flavors before adding the seasoning and water spinach. Cooking begins with the sturdier stems, followed by the tender leaves wilted with a splash of water to finish. The result is a quick, savory vegetable dish with a balance of spicy, salty, and slightly sweet notes.
This stir-fry is typically served hot alongside steamed rice and other rich, savory dishes, providing a refreshing and leafy vegetable component on the plate. Its bright green color and flavorful punch make it a complementary side in a meal featuring meats, tofu, or other complementary proteins.
The recipe notes suggest using the white variety of fermented tofu traditionally. The red variety can substitute but may require less due to higher saltiness. Adjust the amount of fermented tofu to taste based on its salt content. Properly rinsing and draining the water spinach before cooking helps avoid bitterness and ensures even texture.
Ingredients
- 200 g water spinach about 7oz
- 2 pieces Fermented tofu about 25g/0.9oz (see note, Furu/腐乳, the white variety
- 1 tablespoon Shaoxing rice wine
- 1 pinch salt
- 1 pinch sugar
- 1 tablespoon neutral cooking oil
- 3 cloves garlic minced
- 1 chilli pepper fresh, julienned
Instructions
Prepare the water spinach
- Soak water spinach in plenty of water to loosen up any dirt. Rinse under running water then drain well.
- Trim off the ends of the stems if they appear to be hard. Then cut the vegetable into bite-sized sections. Separate the stems from the leafy part.
Mix the seasonings
- Put fermented tofu, Shaoxing rice wine, salt and sugar into a small bowl. Use the back of a spoon to mash the fermented tofu. Mix everything to a smooth consistency.
Stir-fry the dish
- Add oil to a wok. Fry minced garlic and fresh chilli over high heat. Once intense bubbles appear, pour in the seasoning mixture.
- Add the stem part of the water spinach. Toss to fry for 20 seconds or so. Put in the leafy part, along with 1 tablespoon of water. Continue stir-frying.
- When the leaves start to wilt, dish out and serve immediately with steamed rice and other savoury protein dishes.
Notes
- Adjust the amount of fermented tofu according to its saltiness and size; the white variety is traditional but the red variety can be used with less quantity.
- Soak and rinse water spinach thoroughly to remove dirt and bitterness before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 109kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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