frying vegetables with shredded pepper and fermented bean curd

How to Make Stir-Fried Water Spinach with Chopped Chili and Fermented Tofu

Stir-fried water spinach (ong choy) with chopped chili and fermented tofu is a Cantonese classic, loved for its spicy, savory kick and crisp-tender texture. Here’s a simple guide to recreate this dish at home.

Ingredients:

- 500g fresh water spinach, washed and trimmed

- 2-3 fermented tofu cubes (mashed)

- 2-3 dried chilies, finely chopped (seeds removed for less heat)

- 3 cloves garlic, minced

- 1 tbsp cooking oil

- Salt to taste

- 1/2 tsp sugar (optional, to balance flavors)

Steps:

1. Prep the greens: Trim water spinach and cut into 10cm lengths. Pat dry to prevent splattering during cooking.

2. Mash fermented tofu: Crumble fermented tofu with a fork until smooth; mix with a little water to form a paste.

3. Stir-fry: Heat oil in a wok over high heat. Sauté garlic and dried chilies until fragrant (30 seconds). Add water spinach and stir-fry for 1–2 minutes until wilted but still crisp.

4. Season: Push spinach to one side, add fermented tofu paste, and stir to combine. Add salt and sugar (if using), toss well, and cook for another 30 seconds.

Serve hot with steamed rice. The fermented tofu’s umami and chili’s heat perfectly complement the water spinach’s freshness, making this a quick, flavorful side dish. Enjoy!