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