Stir-Fried Water Spinach with Pickled Chili and Rose Tofu Sauce

Name: Stir-Fried Water Spinach with Pickled Chili and Rose Tofu Sauce
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Ingredients: 500 g Water spinach (remove tough roots, cut tender tips in half, wash); 2 Pickled chili peppers (cut into sections); 1 tbsp Rose fermented tofu sauce; 3 g Salt; 2 g Sugar; 2 g MSG; a pinch Minced garlic; 50 g Cooking oil

A crisp, tender, and refreshing Zhejiang dish with a distinctive flavor.

13 min

Easy

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Stir-Fried Water Spinach with Pickled Chili and Rose Tofu Sauce

Ingredients

Water spinach (remove tough roots, cut tender tips in half, wash) 500 g

Pickled chili peppers (cut into sections) 2

Rose fermented tofu sauce 1 tbsp

Salt 3 g

Sugar 2 g

MSG 2 g

Minced garlic a pinch

Cooking oil 50 g

Instructions

Step 1

Remove the tough roots from the water spinach, snip the tender tips in half, and wash clean.

Step 2

Heat a wok with the 50 g cooking oil. When the oil starts to smoke, add the minced garlic and stir-fry until fragrant. Add the water spinach and stir-fry, then add the pickled chili sections, rose fermented tofu sauce, salt, sugar, and MSG. Stir-fry briefly and it is done.