Stir Fry Fermented Beancurd Water Spinach 炒腐乳空心菜

by Angie Liew
Vegetarian Stir Fry Fermented Beancurd Water Spinach


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Vegetarian Stir Fry Fermented Beancurd Water Spinach

Favourite Stir Fry Vegetable For Everyone

There are so many things to love about this beautiful vegetable dish. It’s quick to cook, tasty and full of goodness. This simple, yet delicious stir fry water spinach also makes a great vegetarian stir fried dish. It is sure to satisfy vegetarians and meat-lovers alike. A favourite greens, these green leaf and hollow-stemmed vegetables are often served in restaurants and at home too.

Vegetarian Stir Fry Fermented Beancurd Water Spinach

Fermented Beancurd For Incredible Flavour

Chinese Water Spinach, or known as Kangkung (空心菜 / 蕹菜) are just great for stir frying. The addition of fermented beancurd gives the dish such a great savory flavour.  Although stir frying may seem like a no-brainer, dishing out a plate of crunchy and fresh looking greens may require a little skill. The secret is to keep the cooking time really short.

So Enjoy!

 

Vegetarian Stir Fry Fermented Beancurd Water Spinach (Stir Fry Kangkung)

Vegetarian Stir Fry Fermented Beancurd Water Spinach (Stir Fry Kangkung)

 

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Stir Fried Fermented Beancurd Water Spinach 炒腐乳空心菜

Recipe by Huang Kitchen, Angie Liew
A zichar favourite, Stir Fried Fermented Beancurd Water Spinach (Kangkung). The addition of fermented beancurd gives the dish a great savory flavour too!
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Lunch, Main
Cuisine: Asian, Chinese, Malaysian
Keyword: fermented bean curd, stir fry, vegetarian
Servings: 3 people

Ingredients

Ingredients:

  • 300 gram chinese water spinach, kangkung, cut into sections
  • 2 tbsp vegetable oil
  • 4 slices ginger, minced
  • 1 red chilli, cut into sections
  • 2 tbsp water, preferably hot water

Fermented Bean Curd Sauce:

  • 2 squares fermented beancurd
  • 1/4 tsp sugar
  • 1/4 tsp ground white pepper
  • 1/2 tsp sesame oil
  • 1 tsp vegetarian oyster sauce

    Instructions

    Prepare Ingredients:

    • Wash and drained well chinese water spinach.
      Wash and soak chinese water spinach in salt water. Then drain well.
    • Drain well and pluck into small sections.
      Pluck or cut the water spinach into smaller sections and set aside.
    • Julienned ginger.
      Then, wash and skin a piece of ginger. Mince into small pieces.
    • Stir Fried Fermented Bean Curd Kangkung
      Next, cut a red chili into thick slices and set aside while we prepare the seasonings.

    Prepare Sauce:

    • Mix all seasoning ingredients.
      Place fermented beancurd, sugar, ground white pepper, sesame oil and vegetarian oyster sauce in a small bowl.
    • Mix well seasonings.
      Stir to mix everything together and we're ready to fry the chinese water spinach!

    Stir Fry Chinese Water Spinach:

    • Stir fry minced ginger.
      To stir fry, first heat oil in wok over high heat. Then add in minced ginger and stir fry for 10 seconds.
    • Add other seasonings.
      Then add in the cut red chilies and mixed sauce. Stir fry until fragrant over high heat, about 1 minute.
    • Add the chinese water spinach.
      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.
    • Add water.
      Then add in a splash of hot water and continue to stir fry for another 30 seconds, making sure the greens is well mix with the seasonings.
    • Serve immediately.
      Turn off heat and give it a final toss. And we're done!
    • Transfer to plate and serve.
      Transfer to plate and serve immediately with steamed rice. As always, ENJOY!

Enjoy!

Notes

Be sure to keep the cooking time really short so the chinese water spinach will stay crunchy and fresh green in colour.
Its best to use a wok to stir fry the greens, as the wok is deep enough to hold the vegetables when cooking. And avoid over crowding 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.

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