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Stir-fried water spinach with preserved bean curd (fu yu ong choy)

This quick vegetable dish is a favourite with diners at Flower Drum. Water spinach is a hollow-stemmed vegetable with arrow-shaped leaves and is available at most greengrocers. Preserved or fermented bean curd - fu yu in Cantonese - is often compared to ripe, washed-rind cheese.

You'll need

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)


  • 01
  • Heat oil in a wok over medium-high heat, add garlic and stir until golden (20-30 seconds). Add preserved bean curd and fry until fragrant (20 seconds), then add water spinach and sugar and, using a spatula, stir-fry until the greens are wilted (1-2 minutes). Serve hot.

Note Preserved bean curd is available from Asian grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Aged riesling balances the chilli.

Featured in

Sep 2014

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