Stir-fried water spinach with preserved bean curd (fu yu ong choy)

AT A GLANCE

  • Serves 6 people

This quick vegetable dish is a favourite with diners at Flower Drum. Water spinach is a hollow-stemmed vegetable with arrow-shaped leaves and is available at most greengrocers. Preserved or fermented bean curd - fu yu in Cantonese - is often compared to ripe, washed-rind cheese.

  • 60 ml (1/4 cup) vegetable oil
  • 4 garlic cloves, thinly sliced
  • 60 gm preserved bean curd (fu yu) mashed, plus 60ml liquid from the jar (see note)
  • 700 gm water spinach, tough stems trimmed
  • 1½ tsp caster sugar
  • 1 long red chilli, coarsely chopped (optional)
01   Heat oil in a wok over medium-high heat, add garlic and stir until golden (20-30 seconds). Add preserved bean curd and fry until fragrant (20 seconds), then add water spinach and sugar and, using a spatula, stir-fry until the greens are wilted (1-2 minutes). Serve hot.

Note Preserved bean curd is available from Asian grocers.

Topics:

SPRING, DRINK SUGGESTION, CHILLIES, SIDE DISH, FAST, VEGETARIAN, CHEFS' RECIPES, SPINACH, GARLIC, CHINESE

Recipe:

ANTHONY LUI, FLOWER DRUM, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

AGED RIESLING BALANCES THE CHILLI. , suggested by JASON LUI

FEATURED IN

Sep 2014

Sep 2014

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