Spinaci d’acqua saltati

Ingredienti

• 1 lb water spinach (空心菜), trimmed and cut into 2-inch lengths
• 1 tbsp cooking oil
• 4 cloves garlic, roughly chopped
• 1–2 tbsp fermented bean curd (豆腐乳), plus a little of the brine (optional, adjust to taste)
• Salt, to taste

Preparazione

1. 1

   Wash the water spinach by soaking it in...: Wash the water spinach by soaking it in a large bowl of water to remove any dirt. Rinse and then remove from the water.

2. 2

   Trim off the bottom 1-2 inches of the...: Trim off the bottom 1-2 inches of the water spinach. Most of the stem area should be tender, so leave the leaves and the tender parts of the stem.

3. 3

   Cut the water spinach into approximately 2-inch lengths....: Cut the water spinach into approximately 2-inch lengths. Discard any leaves that are wilted or heavily bruised.

4. 4

   In a wok or large cooking pan, add...: In a wok or large cooking pan, add the cooking oil and heat it over high heat. Add the garlic to the hot oil and cook for about 1 minute, until fragrant.

5. 5

   Add the prepared water spinach to the wok/pan...: Add the prepared water spinach to the wok/pan and stir-fry until the vegetables are about halfway wilted.

6. 6

   If using, add the fermented bean curd along...: If using, add the fermented bean curd along with a little of its juice/water. Season with salt to taste.

7. 7

   Stir-fry until the vegetables are soft. Remove from...: Stir-fry until the vegetables are soft. Remove from the heat immediately to avoid overcooking and making them mushy. Serve hot! This dish is best enjoyed immediately.