Name: Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
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)

Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)

An easy way to eat your greens.

Serves 6

Prep

10M

Cook

Total

15M

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.

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)

Method

Main

1.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.
Drink Suggestion: Aged riesling balances the chilli. Drink suggestion by Jason Lui
Notes

Anthony Lui

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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