Stir-Fried Water Spinach with Fermented Bean Curd
A quick and flavorful Chinese dish featuring tender water spinach blanched and then stir-fried with aromatic garlic, crisp green pepper, and rich fermented bean curd. The combination creates a savory, slightly spicy side dish that pairs perfectly with steamed rice.
Story
This home-style Chinese dish makes the most of water spinach, also known as morning glory or kong xin cai. The technique of blanching first then stir-frying gives the greens a lovely tender-crisp texture while allowing them to absorb the bold flavors of the fermented bean curd. Feel free to adjust the amount of bean curd based on how salty and pungent you like your dishes.
Ingredients
water spinach (kong xin cai)
1 bunch, about 300g
garlic, minced
2 cloves
green bell pepper, sliced
1/2 medium
fermented red bean curd
2 pieces
lard or vegetable oil
1 tablespoon
water for blanching
enough to cover spinach
Instructions
1
Prep the vegetables
Trim the woody ends from the water spinach and cut the stalks into 2-inch sections. Wash thoroughly under running water and drain well. Slice the green pepper into thin strips and mince the garlic cloves.
2
Blanch the spinach
Bring a pot of water to a rolling boil. Add the water spinach and blanch for about 1 minute until slightly softened but still bright green. Drain immediately and set aside.
3
Build the flavor base
Heat lard or oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant and lightly golden. Add the green pepper strips and toss for another 30 seconds.
4
Combine and finish
Crumble the fermented bean curd directly into the wok. Stir everything together until the bean curd creates a fragrant, reddish sauce. Add the blanched water spinach and toss quickly to coat evenly. Serve immediately hot over steamed rice.
