Ong choy with fermented bean curd
This Ong choy fermented bean curd stir-fry is an easy and simple Chinese homestyle dish that’s packed full of flavor. Fresh crunchy Ong choy is stir-fried together with fermented bean curd to produce this savory dish that’s perfect for any occasion.
Equipment
- 1 Wok
Ingredients
- 1.5 lbs Ong choy (Water Spinach) 680g
- 3-4 Cloves Garlic
- 4 Pieces Fermented White Bean Curd
- 1 Teaspoon Shaoxing Cooking wine
- 1/4 cup Water
- 1 Teaspoon White granulated sugar
- 10 grams Ginger Julienned
- 1-2 Pieces Thai chili peppers Optional
- 2 Tablespoons Cooking oil
Instructions
- Julienne your ginger, mince your garlic, and slice your chili peppers into small pieces and set them aside.
- Then, cut off the ends of the Ong choy stems.
- Next, wash the Ong choy in cold water and then soak it in the water for about 15-20 minutes.
- Then cut the Ong choy into 3-4 sections. Likewise, you may choose to use your hands to snap the Ong choy.
- Optional step: take the stems and hand-crush them. This will release excess water from the Ong choy.
- Next, separate all of the stems and leaves from each other and let the Ong Choy rest in a colander bowl to drain out the water.
- While the Ong choy is resting and drying out, prepare the sauce by combining the bean curd with the Shaoxing wine and sugar. Mix everything well together and then set it aside.
- Now, heat up a wok on high heat, and add about 1 tablespoon of cooking oil. Swirl the oil around the wok.
- If you don't own a large wok, then I recommend splitting the cooking process into two. Just divide all of the ingredients in half and cook them twice to avoid overcrowding the wok.
- Then prepare a 1/4 cup of water in one hand and the stems from the Ong choy in another hand. You will need to pour the water into the wok quickly, followed immediately by adding in the Ong choy stems. If you don't do this quick enough, oil could splash out, so make sure that you add the Ong choy immediately after adding in the water to the wok. If you're worried about the oil splashing out then I recommend wearing a long sleeve shirt and stepping back slightly away from the wok. This step helps shorten the cooking time while maintaining the crunch in the Ong choy stems.
- Stir-fry the Ong choy for about 30 seconds and then add the leaves to the wok. Stir-fry everything for another 20-30 seconds and then remove the Ong choy from the wok. Do not overcook the Ong choy!
- Now drain out all of the water from the Ong choy. I recommend pressing down onto the Ong choy with a spatula to push out all of the water.
- Once done, set the Ong choy aside.
- Next, heat up a wok on medium-low heat and add 1 tablespoon of cooking oil.
- Add in your minced garlic, ginger, and chili peppers to the wok. Stir-fry everything for about 30 seconds and then add in your sauce.
- Mix everything well together and stir-fry for another 10-20 seconds until you start to see the sauce bubble.
- Now, turn up the heat to high and add the water spinach.
- Stir-fry everything together, making sure to mix the sauce well together with the Ong choy. Stir-fry it for about 30 seconds and then remove it from the wok.
- The dish is ready to be served.