Ingredients:
- 1 lb (0.5 kg) Chinese water spinach (ung choi);
- 2 tablespoons vegetable/canola oil;
- 1 tablespoon minced ginger;
- 1 tablespoon fermented tofu (bean curb);
- 1 tablespoon juice from fermented tofu.
Recipe:
Serving for 2-3 as a side dish
- Clean and break the water spinach to smaller pieces;
- Add vegetable/canola oil to a sauté pan/wok over high heat;
- Add minced ginger;
- Cook until ginger becomes translucent;
- Add fermented tofu, break it up;
- Add water spinach, turn once awhile;
- Add juice from fermented tofu and cover;
- Sauté water spinach until soft;
- Serve hot.