Vietnamese · Dinner
Stir Fried Water Spinach With Fermented Bean Curd
Vietnamese stir-fry of water spinach cooked quickly in a hot wok with fermented bean curd, garlic and chili. The funky, salty sauce coats tender stems and leaves. Served over steamed rice as a side or light vegan main.
$3
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
142Calories
6.2gProtein
8.9gFat
11.8gCarbs
3.9gSugar
3.8gFiber
612mgSodium
0mgChol
1.1gSat Fat
580mgPotassium
98mgCalcium
3.4mgIron
0mcgVitamin B12
45mgVitamin C
vegan
vegetarian
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Wash water spinach, trim tough stems, cut stalks and leaves into 3-inch lengths, keeping them separated. Mash fermented bean curd with its brine, sugar and water into a paste.
2
Saute
Heat vegetable oil in a wok over high heat until shimmering, then add garlic and chili. Stir constantly for 20 seconds until fragrant and garlic turns pale gold.
3
Stir-fry
Add water spinach stems first and toss over high heat for 1 minute until bright green, then add leaves and toss 30 seconds until wilted.
4
Plate
Pour bean curd mixture into wok and toss vigorously for 30 to 45 seconds over high heat until evenly coated and glossy. Transfer immediately to plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz160g, about 4 loose cups trimmed water spinach
- 2 tbsp15g, 1 cube fermented bean curd
- 6 cloves6 cloves garlic
- 22 small red chili
- 2 tbsp30ml vegetable oil
- 1 tsp1 tsp sugar
- 2 tbsp30ml water
