📝 About This Recipe
A quintessential Cantonese 'Zha Choy' classic, this dish transforms humble water spinach into a flavor powerhouse using the 'cheese of the East'—creamy fermented bean curd. The high-heat stir-fry technique preserves the vibrant green crunch of the hollow stems, while the sauce provides a rich, umami-packed funk that is uniquely addictive. It is a masterclass in the Cantonese philosophy of 'Wok Hei,' balancing pungent aromatics with the fresh, mineral sweetness of the greens.
🥗 Ingredients
Main Ingredients
- 1 lb Water Spinach (Ong Choy) (washed, dried thoroughly, and cut into 3-inch segments)
- 3 tablespoons Peanut Oil (or any high-smoke point neutral oil)
The Aromatics
- 4 cloves Garlic (smashed and finely minced)
- 1 inch Ginger (peeled and cut into fine matchsticks)
- 1-2 pieces Red Bird's Eye Chili (de-seeded and sliced (optional for heat))
- 1 small Shallot (finely sliced)
The Fermented Tofu Sauce
- 2 cubes White Fermented Bean Curd (Fu Ru) (use the variety with chili for extra kick)
- 1 tablespoon Fermented Bean Curd Brine (from the jar)
- 1 tablespoon Shaoxing Rice Wine (dry sherry is a good substitute)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Toasted Sesame Oil (for finishing aroma)
- 1 tablespoon Water (to thin the sauce)
👨🍳 Instructions
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1
Prepare the water spinach by separating the tougher lower stems from the tender leafy tops. Keep them in two separate piles as they require different cooking times.
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2
In a small bowl, combine the fermented tofu cubes, brine, Shaoxing wine, sugar, light soy sauce, and water. Use a fork to mash the tofu into a smooth, creamy paste.
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3
Ensure the water spinach is as dry as possible; any excess water will steam the vegetable rather than fry it, resulting in a soggy texture.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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5
Swirl in the peanut oil to coat the sides of the wok. Immediately add the minced garlic, ginger, shallots, and chili.
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6
Stir-fry the aromatics for about 15-20 seconds until fragrant, being careful not to let the garlic burn.
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7
Add the thicker stems of the water spinach first. Toss vigorously for 45 seconds to 1 minute to soften them slightly.
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8
Add the leafy portion of the water spinach to the wok. It will look like a lot, but it will wilt down quickly.
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9
Pour the prepared fermented tofu sauce over the greens. Use a spatula to toss everything together quickly using a lifting and folding motion.
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10
Continue stir-frying over maximum heat for another 1-2 minutes until the leaves have wilted and are evenly coated in the creamy sauce.
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11
Drizzle the sesame oil around the edge of the wok for a final hit of toasted aroma.
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12
Remove from heat immediately while the stems are still bright green and crunchy. Transfer to a warmed plate and serve instantly.
💡 Chef's Tips
Dry the spinach thoroughly after washing; a salad spinner is perfect for this to prevent a watery sauce. Do not overcook—the goal is 'crunchy stems and silky leaves.' Total cooking time should be under 5 minutes. If you cannot find water spinach, this recipe works beautifully with Romaine lettuce or Taiwanese Bok Choy. Adjust the sugar slightly if your brand of fermented tofu is particularly salty. Always mash the tofu before adding it to the wok to ensure it coats the vegetables evenly without clumps.
🍽️ Serving Suggestions
Serve as a vibrant side dish alongside Cantonese Steamed Fish with Ginger and Scallions. Pair with a bowl of fluffy Jasmine rice to soak up the savory, creamy sauce. Accompany with a crisp, dry Riesling or a cold glass of Chrysanthemum tea to cut through the richness. This dish is a perfect vegetable component for a multi-course family-style Chinese dinner.