Stir-fried Water Spinach with Fermented Tofu and Chili

Name: Stir-fried Water Spinach with Fermented Tofu and Chili
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: to taste Water spinach; to taste Garlic; 1 piece fermented tofu; to taste chili; to taste oil; to taste Salt

Water spinach flashes through a screaming-hot wok with garlic, fermented bean curd, and chili until just wilted. The funky, salty tang of the fermented tofu seasons the greens without extra salt, creating a quick, vibrant stir-fry with a pleasant spicy kick.

10 minNewEasy Hot Dishes Stir-fry Mild Spicy

Instructions

1
Wash the water spinach clean, and if it’s old, just remove it. I like to break it off rather than cut it.
2
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.
3
Heat oil in a pan, then add garlic, fermented bean curd, and chili, and stir-fry until fragrant.
4
Pour in the water spinach and stir-fry quickly over high heat. It must be high heat, otherwise it easily turns brown while cooking.
5
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.
6
Stir-fry evenly with salt, and the water spinach is also completely cooked.
7
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.