Want a quick, flavorful Chinese-style dinner with healthy leafy greens? Stir-frying vegetables would be a perfect way to get nutrient-rich veggie into your family’s meal. In Chinese cuisine, water spinach is one of the most popular leafy veggies, known as Kong Xin Cai in Mandarin or Ong Choy in Cantonese.
Back in China, we used to eat water spinach every week. Its great flavor made me appreciate this particular vegetable at a very young age. Here in the U.S., water spinach is still an essential dish at Chinese restaurants and the most common vegetable sold in Chinese markets. Water spinach is so delicious that I can never get tired of eating.
Chinese water spinach has countless ways of cooking and different regional flavors. My favorite way to cook is with fermented tofu, a unique condiment made by fermenting soy bean curd. Fermented tofu is actually not as weird as it sounds. It has a really great savory flavor. Just like cheese in the Western world, fermented tofu is commonly used in Chinese cooking. This recipe is surprisingly simple yet delicious. That’s why I can’t wait to share it with you!
Stir-fried Chinese Water Spinach with Fermented Tofu (Fu Ru)
- Prep time: 5 mins
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Serving Size: 3
- 1/2 lb water spinach
- 2 cubes of fermented tofu
- 2 tablespoons olive oil
- 2 cloves of garlic, peeled and sliced
- 1 red chili pepper, sliced
Step by step:
- Remove wilted leaves and tough stems from the water spinach. Wash in running water twice and then transfer to a platter.
- Prepare garlic, red chili pepper, and fermented tofu.
- Heat oil in a wok over high heat and add the garlic slices. Then add water spinach.
- Mash up 2 cubes of fermented tofu into a small bowl and pour into the veggies and stir.
- Stir-fry over a high heat briefly, and then transfer to a large bowl.