Water spinach, or ong choy as it's known in many Asian cuisines, is a vibrant green vegetable prized for its tender texture and slightly peppery flavor. This incredibly versatile vegetable lends itself beautifully to stir-fries, showcasing its freshness and delicate taste. Today, we'll be exploring a simple yet flavourful ong choy stir-fry recipe enhanced with the savory tang of fermented bean curd, a classic pairing that elevates this dish to new heights. The combination of crisp-tender greens and the umami depth of the fermented bean curd creates a symphony of taste that's both satisfying and surprisingly easy to achieve.
This recipe is perfect for a quick weeknight meal, requiring minimal ingredients and cooking time. The balanced flavors and simple preparation make it ideal for both novice and experienced cooks alike. Ready to experience the deliciousness of this water spinach stir-fry? Let's dive into the step-by-step process to create this culinary delight.
Tools Needed
- Large bowl
- Colander
- Wok
- Chopsticks
Ingredients
- Water Spinach (Ong Choy)
- Garlic
- Ginger
- Chili Pepper: ½
- Fermented Bean Curd (Fu Ru)
- Boiling Water: 5 cups
- Oil: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Blanch Water Spinach
- Trim the water spinach according to the video's method. Soak the prepared water spinach in a large bowl of clean water for 3-5 minutes .
- Drain the water spinach and rinse it one more time . Set aside to drain.
- Prepare the garlic, ginger, and chili pepper by mincing the garlic , slicing the ginger into thin strips , and thinly slicing the chili pepper .
- Add about 5 cups of boiling water to your wok .
- Blanch the water spinach stems for 30-40 seconds , then add the leaves and cook for another 2 minutes . Remove the blanched water spinach and place it in a colander to drain.
Step 2. Sauté Aromatics and Fermented Bean Curd
- Pour out the blanching water from the wok. Add garlic, ginger, and chili pepper to the wok and stir-fry until aromatic .
- Add the fermented bean curd and stir-fry for another 30-40 seconds .
Step 3. Stir-fry Water Spinach
- Add the blanched water spinach to the wok on high heat . Stir-fry quickly for about 1 minute to prevent burning .
Step 4. Finish and Serve
- Turn off the heat, mix in a teaspoon of oil, and serve.
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- Choose water spinach with bigger stems and holes for better taste .
- Stir-frying quickly prevents the water spinach from becoming watery .
- Use long chopsticks to loosen the vegetables without moving them all at once .
Nutrition
- N/A
FAQs
1. Can I substitute fermented bean curd?
Yes! You can try using soy sauce or fish sauce for a similar salty umami flavor, though the taste will be different. Adjust the amount to your preference.
2. How do I know if my water spinach is fresh?
Look for vibrant green stalks with no wilting or yellowing. The leaves should be firm and not slimy.
3. What can I serve this stir-fry with?
This dish pairs well with steamed rice, noodles, or as a side to any protein such as grilled chicken or tofu.
This simple yet flavorful Water Spinach Stir-fry with Fermented Bean Curd is a testament to the magic of fresh ingredients and uncomplicated cooking. The satisfying blend of textures and tastes makes it a perfect weeknight meal or a delightful addition to any Asian-inspired feast. Enjoy this easy-to-make recipe and savor the delicious results!