A zichar favourite, Stir Fried Fermented Beancurd Water Spinach (Kangkung). The addition of fermented beancurd gives the dish a great savory flavour too!
Total Time
7min
5.0
1 Rating
Author: Huang Kitchen
Servings:
4
Ingredients
•
6
cups
Chinese Water Spinach
•
2
Tbsp
Vegetable Oil
•
4
slices
Fresh Ginger
•
1
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
Cooking Instructions
1.
Wash and soak Chinese Water Spinach (6 cups) in salt water. Then drain well.
2.
Pluck or cut the water spinach into smaller sections and set aside.
3.
Then, wash and skin a piece of Fresh Ginger (4 slices). Mince into small pieces.
4.
Next, cut a Red Chili Pepper (1) into thick slices and set aside while we prepare the seasonings.
5.
Place Fermented Bean Curd (2 pieces), Granulated Sugar (as needed), Ground White Pepper (as needed), Sesame Oil (as needed) and Vegetarian Oyster Sauce (1 tsp) in a small bowl.
6.
Stir to mix everything together and we're ready to fry the Chinese water spinach!
7.
To stir fry, first heat Vegetable Oil (2 Tbsp) in wok over high heat. Then add in minced ginger and stir fry for 10 seconds.
8.
Then add in the cut red chilies and mixed sauce. Stir fry until fragrant over high heat, about 1 minute.
9.
Add 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.
10.
Then add in a splash of hot Water (2 Tbsp) and continue to stir fry for another 30 seconds, making sure the greens is well mix with the seasonings.
11.
Turn off heat and give it a final toss. And we're done!
12.
Transfer to plate and serve immediately with steamed rice. As always, ENJOY!
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.
Nutrition Per Serving
CALORIES
102
FAT
7.7 g
PROTEIN
3.4 g
CARBS
6.6 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
