Stir Fried Fermented Beancurd Water Spinach 炒腐乳空心菜

A zichar favourite, Stir Fried Fermented Beancurd Water Spinach (Kangkung). The addition of fermented beancurd gives the dish a great savory flavour too!

📝 Ingredients

• 300 gram chinese water spinach (kangkung, cut into sections)
• 2 tbsp vegetable oil
• 4 slices ginger (minced)
• 1 red chilli (cut into sections)
• 2 tbsp water (preferably hot water)
• 2 squares fermented beancurd
• 1/4 tsp sugar
• 1/4 tsp ground white pepper
• 1/2 tsp sesame oil
• 1 tsp vegetarian oyster sauce

👨‍🍳 Instructions

1. 1--- Prepare Ingredients: ---
2. 2Wash and soak chinese water spinach in salt water. Then drain well.
3. 3Pluck or cut the water spinach into smaller sections and set aside.
4. 4Then, wash and skin a piece of ginger. Mince into small pieces.
5. 5Next, cut a red chili into thick slices and set aside while we prepare the seasonings.
6. 6--- Prepare Sauce: ---
7. 7Place fermented beancurd, sugar, ground white pepper, sesame oil and vegetarian oyster sauce in a small bowl.
8. 8Stir to mix everything together and we're ready to fry the chinese water spinach!
9. 9--- Stir Fry Chinese Water Spinach: ---
10. 10To stir fry, first heat oil in wok over high heat. Then add in minced ginger and stir fry for 10 seconds.
11. 11Then add in the cut red chilies and mixed sauce. Stir fry until fragrant over high heat, about 1 minute.
12. 12Add in the drained chinese water spinach. Using a folding motion, stir fry the greens briefly for 30 seconds. Stir fry until the leaves have just withered and vegetable is moist.
13. 13Then add in a splash of hot water and continue to stir fry for another 30 seconds, making sure the greens is well mix with the seasonings.
14. 14Turn off heat and give it a final toss. And we're done!
15. 15Transfer to plate and serve immediately with steamed rice. As always, ENJOY!