Chef's Recipes

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

Australian Gourmet Traveller recipe for stir-fried water spinach with preserved bean curd by Flower Drum, Melbourne.

By Anthony Lui
  • Serves 6
  • 10 mins preparation
  • 5 mins cooking
Stir-fried water spinach with preserved bean curd (fu yu ong choy)
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.

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.

Notes

Note Preserved bean curd is available from Asian grocers.
Drink Suggestion: Aged riesling balances the chilli. Drink suggestion by Jason Lui