Stir-fried water spinach with preserved bean curd (fu yu ong choy) recipe by Flower Drum | Gourmet T
Stir-fried water spinach with preserved bean curd is a quick, flavorful way to enjoy greens. This easy dish is packed with umami and perfect for any meal.
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Cooking tools:
- Wok
- Stove
- Spatula
Ingredients
- 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)
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