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Auntie Emilys Kitchen-Water Spinach with Fermented Tofu2

Water Spinach with Fermented Tofu 椒絲腐乳炒通菜

This same recipe is also commonly used with lettuce.
Instead of fermented tofu, you can also use shrimp paste.
Tip #1: for any vegetable that is dense or high in water content, parboiling is the key to keeping the original colour of the vegetable and to prevent your final dish from looking like soup.
Tip #2: If you don’t want to parboil your water spinach, you can also fry it on high heat with a larger than usual quantity of oil. When the vegetable is coated with oil, it will be able to maintain its colour.
Tip #2: If you’re mixing your vegetables in a sauce, make the sauce in the wok first before adding vegetables so that it will mix with the vegetables more evenly.
Approximate cost (CAD) $5
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Cantonese, Chinese
Servings 4 Servings
Calories 115 kcal

Ingredients
  

  • 600 g Water spinach aka ong choy, tong choy, morning glory or river spinach
  • 40 g Fermented tofu aka fu yu
  • 3 slices Ginger
  • 2 Thai chilis or 1 red chili (or any chili)
  • 1 tbsp Shaoxing wine
  • 1 tbsp Fish sauce
  • 1 tsp Sugar
  • 2 tbsp Oil

Instructions
 

  • Cut off ends of your bunch of water spinach, cut them in 8 cm (3”) segments, soak them in water, pick out discoloured pieces, drain, soak again, drain again and let dry. Set aside
  • Prepare 3 slices of ginger and slice chilis you can also julienne the ginger if you want to incorporate it with the vegetables. I don’t like to eat ginger so I like to keep it big so I can fish it out
  • Prepare the sauce by combining 40g of fermented tofu (my jar has small cubes and it is equivalent to 4 cubes), 1 tbsp fish sauce, 1 tbsp Shaoxing wine and 1 tsp sugar. Mix well and set aside
  • Bring a pot of water to a boil. Use approx. 3-4 litres of water (more the better for quicker parboiling)
  • Add the water spinach to the boiling water. Parboil for 1 minute.
    Auntie Emilys Kitchen-Water Spinach with Fermented Tofu-Step5
  • Drain in colander. When the water spinach cools a bit, squeeze some of the water out, toss to loosen and set aside
    Auntie Emilys Kitchen-Water Spinach with Fermented Tofu-Step6
  • Use medium-high heat to heat your wok. Add 2 tbsp oil
  • Add ginger to wok, fry until golden
    Auntie Emilys Kitchen-Water Spinach with Fermented Tofu-Step8
  • Add chilis to wok, fry for 10 seconds
  • Stir the sauce and add to wok, fry for 10 seconds
    Auntie Emilys Kitchen-Water Spinach with Fermented Tofu-Step10
  • Put the heat up to high
  • Add water spinach and stir-fry until they are fully mixed with the sauce and reheated. Will take approx. 2 minutes
    Auntie Emilys Kitchen-Water Spinach with Fermented Tofu-Step12
  • Serve

Nutrition

Calories: 115kcalCarbohydrates: 7gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 839mgPotassium: 501mgFiber: 3gSugar: 1gVitamin A: 9468IUVitamin C: 86mgCalcium: 123mgIron: 3mg
Keyword Fermented Tofu, Ginger, Spinach, Thai Chili, Tofu, Water Spinach
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