Water spinach and preserved bean curd
jane and Jeremy Strode
Photo: Quentin Jones
Preserved or fermented bean curd is sold in small jars, often flavoured with chilli and sesame oil and is available from Asian grocery stores. It is commonly used to flavour rice porridge and is eaten for breakfast.
- 2 bunches water spinach, ends trimmed
- Vegetable oil
- ½ large brown onion, finely chopped
- 3 garlic cloves, sliced
- 1 tbsp grated ginger
- 2 small red chillies, chopped
- 125g preserved bean curd
- 2 tbsp castor sugar
Cut water spinach into five-centimetre lengths and wash well in cold water. Drain and reserve. Heat a little oil in a wok and fry onion, garlic, ginger and chilli on a high heat for two minutes. Add spinach, bean curd and sugar and toss over a high heat until spinach has wilted and bean curd has become a thick sauce coating the spinach. Serve with rice and other chinese dishes.
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