Name: Stir Fried Fermented Beancurd Water Spinach
Total time: PT420.0S
Yield: 4
Ingredients: 300 gram Chinese Water Spinach; 2 tablespoon Vegetable Oil; 4 slice Fresh Ginger; 1 Red Chili Pepper; 2 tablespoon Water; 2 piece Fermented Bean Curd; 1/4 teaspoon Granulated Sugar; 1/4 teaspoon Ground White Pepper; 1/2 teaspoon Sesame Oil; 1 teaspoon Vegetarian Oyster Sauce

Stir Fried Fermented Beancurd Water Spinach

Recipe

5.0

1 rating

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

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

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

7MINS

Total Time

$0.98

Cost Per Serving

Ingredients

Servings

us / metric

6 cups

Chinese Water Spinach

2 Tbsp

Vegetable Oil

4 slices

Fresh Ginger

Red Chili Pepper

2 Tbsp

Water

2 pieces

Fermented Bean Curd

as needed

Granulated Sugar

as needed

Ground White Pepper

as needed

Sesame Oil

1 tsp

Vegetarian Oyster Sauce

Nutrition Per Serving

VIEW ALL

Calories

102

Fat

7.7 g

Protein

3.4 g

Carbs

6.6 g

Author's Notes

Be sure to keep the cooking time really short so the Chinese water spinach will stay crunchy and fresh green in color.

It's best to use a wok to stir-fry the greens, as the wok is deep enough to hold the vegetables when cooking. And avoid overcrowding the wok.

The secret to good stir frying is not to put too much in the wok at one time. Otherwise, the vegetables will sweat instead of frying.

It's important to make sure the vegetables are very dry. Otherwise, the green leafy vegetables will steam and braise in the wok and lose their crisp texture.

This recipe can be substituted with other leafy vegetables.