Fu yu ong choy (stir-fried water spinach with preserved beancurd)

Name: Fu yu ong choy (stir-fried water spinach with preserved beancurd)
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tbsp vegetable oil; 20g garlic, about 4 cloves, thinly sliced; 60g preserved beancurd (fu yu) mashed, including 3 tbsp brining liquid; 600g water spinach, tough stems removed; 1½ tsp sugar; 1 long red chilli, chopped - optional

Tony Tan

August 24, 2015

Nutritious side dish: Stir-fried water spinach.Kristoffer Paulsen

easyTime:< 30 minsServes:4

This quick and easy vegetable dish is a favourite in many parts of Asia. Some countries add fish sauce, others add a spice paste made with belachan (shrimp paste), chillies and shallots, while the Chinese add preserved beancurd. Water spinach is a nutritious hollow-stemmed vegetable with arrow-shaped leaves. It is known as kangkung, morning glory and water convolvulus.

Ingredients

3 tbsp vegetable oil
20g garlic, about 4 cloves, thinly sliced
60g preserved beancurd (fu yu) mashed, including 3 tbsp brining liquid
600g water spinach, tough stems removed
1½ tsp sugar
1 long red chilli, chopped - optional

Method

Heat oil in a wok over medium to high heat, add garlic and fry until golden - about 20 seconds.
Add the preserved beancurd and fry for 20 seconds or until fragrant, then add the water spinach and sugar, and chilli, if using.
Using a spatula, stir-fry for two minutes until the greens are wilted. Serve hot.
Tip: According to Anthony Lui from Melbourne's Flower Drum, it is best to cook this vegetable over very high heat or it will be soggy.