The addition of fermented tofu might sound unconventional, but it’s a game-changer in Chinese stir-fried water spinach, a classic vegetable dish that’s quick, easy, and nutritious.
Green leafy vegetables are a staple on the Chinese menu everywhere you go, from the United States to China. Asian grocery stores can be found in many American suburbs, and they stock a wide variety of Chinese veggies.
Chinese water spinach is a customer favorite and a staple at many eateries. Vegetables have hollow stems that thrive in aquatic environments. However, most market crops are cultivated in a typical soil.
Green leafy veggies are typically cooked in oil, garlic, and salt. Stir frying water spinach with fermented tofu is one of the classic preparations of these vegetables.
Tofu, a condiment produced from fermented soybean curd, is frequently compared to cheese. Great savory flavor. Don’t be scared to give it a shot because, in reality, it’s not all that exotic.
- 1 bunch of Chinese water spinach (about 300g)
- 4-5 dried chili peppers (optional)
- 3-4 thin slices of ginger (julienned)
- 1-4 cloves of garlic (sliced)
- 2 squares of white fermented tofu
- 2 tablespoons of canola oil
- 2 tablespoons of shaoxing wine
- 1/2 teaspoon of salt
- 1/8 teaspoon of sugar
- 1/8 teaspoon of white pepper
- The larger, tougher stems of the veggies should be removed. Thinner, more delicate stems can be disregarded. The vegetables should be washed in water (a couple of soaks and rinses should do the trick), then transferred to a strainer to drain.
- Add the ginger to the oil in a wok and cook it over high heat. For the next ten seconds, give everything a good stir before adding the dried chiles, garlic, fermented tofu, sugar, salt, and white pepper.
- Keeping the heat high, stir-fry the ingredients until the mixture is fragrant, then add the greens. Cook the vegetables in a stir-fry, constantly turning them over in the wok to prevent burning. To ensure that all of the vegetables are evenly charred, stir-fried the mixture using a folding motion. After one minute, pile the vegetables in the center of the wok. The “wok hay” flavor is achieved by allowing the wok’s sides to warm in the cooking process.
- Once the wok has been preheated for 30 seconds, add the wine around the rim and immediately spread your mound of vegetables in a circular motion around the wok to create “wok hay” for another 15-30 seconds until the vegetables are browned and crisp.
- Quickly plate the food and serve it.