Stir-fried Water Spinach with Fermented Tofu and Chili

Wash the water spinach clean, and if it’s old, just remove it. I like to break it off rather than cut it.

Chop some garlic, prepare a piece of fermented tofu, a bit of chili or chili sauce, depending on which one you like or which one is more convenient for spiciness.

Heat oil in a pan, then add garlic, fermented bean curd, and chili, and stir-fry until fragrant.

Pour in the water spinach and stir-fry quickly over high heat. It must be high heat, otherwise it easily turns brown while cooking.

After most of the water spinach is cooked through, add a little salt. Because the fermented bean curd is salty, the amount of salt should be slightly less than what you normally use when stir-frying vegetables.

Stir-fry evenly with salt, and the water spinach is also completely cooked.

Turn off the heat and remove from the pan. Water spinach cooks very easily; this dish basically just needs to be stir-fried evenly before serving.