How a Chinese chef cooks Water Spinach (aka Ong Choy) (腐乳炒蕹菜)!

Por Made With Lau · 15 min

Ingredientes

Modo de preparo

1. Keep the bundle of ong choy tied together and trim off the woody bottom ends.
2. Break the crunchy stems into pieces about 2 to 3 inches long, then soak them in a large bowl of water.
3. Peel the garlic, trim the hard end, smash again, then finely mince.
4. Cut the ginger into thin slices, then into thin strips.
5. Trim the chili, slice it open lengthwise, scrape out the seeds, then cut into thin diagonal strips.
6. Rinse the ong choy by swishing the leaves in water to remove dirt, drain, then rinse and drain a second time.
7. In a small bowl, mash the fermented bean curd with the sugar, cooking wine and white pepper until a smooth paste forms. Taste and adjust.
8. Bring water to a rolling boil in a wok over high heat, then add the salt and oil.
9. Lower the ong choy into the water stems first. Cook the stems about 35 seconds, then submerge the leaves and cook 2 minutes, stirring occasionally, until the leaves are vibrantly green and the stems just begin to soften. Drain in a colander.
10. Discard the water, then dry the wok over high heat until hot.
11. Meanwhile, press a plate on the drained ong choy to squeeze out excess water.
12. Once the wok is dry and hot, add 1 tablespoon oil and turn the heat to low. Fry the ginger and garlic for 10 seconds, then add the chili and cook 15 more seconds until fragrant.
13. Add the ong choy, raise the heat to high and stir-fry for 1 minute.
14. Pour in the sauce and let it bubble in the bottom of the wok, then toss everything together.
15. Drizzle with a little oil, stir, and serve.

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