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    Home » Vegetables » Stir Fried Water Spinach with Fermented Bean Curd (炒腐乳空心菜)

    Published: Apr 27, 2023 · Last Modified: Apr 27, 2023 by Jeannette ·

    Stir Fried Water Spinach with Fermented Bean Curd (炒腐乳空心菜)

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    Stir Fried Water Spinach with Fermented Bean Curd on rice in a bowl.
    Close up of Stir Fried Water Spinach with Fermented Bean Curd on a plate.
    Stir Fried Water Spinach with Fermented Bean Curd on a plate.

    Stir Fried Water Spinach with Fermented Bean Curd is a vibrant family favorite that comes with snap crunchy greens. It’s flash cooked with a savory creamy sauce and on the table in just 20 minutes, making it the perfect dish for rice.

    If love this vegetable, try it with shrimp paste!

    Stir Fried Water Spinach with Fermented Bean Curd on a plate.

    A favorite stir fry for all the right reasons

    There’s just something so innately magical about stir frying that elevates your plain ol’ veggies from simply average to seriously amazing. Grandma’s Stir Fried Water Spinach with Fermented Bean Curd is one of those dishes where there is NEVER any leftovers after we’re done with it!

    Think of the vegetable as an empty canvas. It offers a great mouthfeel (that inherent veggie crunch) and the ability to absorb ALL the aromas of the wok.

    Why wouldn’t you pair it with an ingredient that will make the leaves sing in all its glory? 

    What is water spinach?

    A bundle of water spinach.

    Pronounced ‘ong choy’ in Cantonese, water spinach is a tropical plant with delicate leaves and shoots. They can be found growing in water or in damp soil. When you bite into them, their flavor is fairly mild, making the green a popular choice for stir fries. 

    Water spinach is firm yet still tender because the shoot is hollow inside. The most amazing part is that it will retain its crunch if cooked using the right temperatures!

    Did you say FERMENTED bean curd?

    Fermented bean curd in a jar above a bowl of fermented bean curd cubes.

    Fermented tofu is made by preserving tofu in different seasonings and liquids such as salt, chili, rice wine and sesame oil. This results in a smooth cheese-like cube that has a similar pungent punch as some cheeses.

    There’s a red variety and then there’s the white version. The red variety has a deeper flavor profile and we often use it for Lo Han Jai (Buddha’s Delight 罗汉斋), Vịt Nấu Chao (Vietnamese Duck Hot Pot) and marinating our Taiwanese Popcorn Chicken (鹽酥雞).

    For this recipe, we used the white version.

    If you want to an experience close to home, you can’t skip on this well-loved ingredient!

    Stir Fried Water Spinach with Fermented Bean Curd on rice in a bowl.

    Why this recipe works

    • Using only 6 ingredients keeps the flavor profile simple and easy to eat more of.
    • Breaking the greens into segments makes it easier to cook quickly.
    • Adding fermented tofu makes it easy to season as it has savory and sweet undertones.

    What you’ll need

    Bundles of water spinach alongside dishes of oil, fermented bean curd, chopped garlic and chili and chicken bouillon powder.

    About the tofu

    You can find fermented tofu in Asian supermarkets. They’re often stored in glass jars with the lid sealed using plastic to keep the robust aromas locked inside.

    How to make this recipe

    Hands ripping water spinach over a colander.

    Divide the vegetable into smaller sections, roughly 5cm or 2″ long. Rip the tips of the leaves off so that the softest parts remain.

    Then wash and dry the greens and use a colander for the drip drying process. You can find a guide on how to wash herbs and leafy vegetables here.

    Fermented bean curd paste in a bowl.

    Mash the fermented tofu until it becomes a paste.

    Chopped garlic and chili in oil in a wok.

    Heat a pan or wok up on high and when hot, pour the oil in. Turn the heat down to low and add the garlic and chili in. Stir for 30 seconds.

    Water spinach in a wok.

    Turn the heat back up to high and add the water spinach in.

    Water spinach and chicken bouillon powder in a wok.

    Season the greens with the fermented paste and chicken bouillon powder, then stir for 3 minutes or until well combined and just cooked.

    Cooked water spinach in a wok.

    Transfer onto a dish and serve hot with rice!

    Recipe FAQs

    It’s hard for me to find water spinach. Can I substitute it for another vegetable?

    Certainly! Just keep in mind that every leafy green will have a different cooking time. Alternatives you might consider include sweet potato leaves, romain lettuce, bok choy or jook choy (which we use in our Crispy Pork Belly Stir Fry).

    Can I substitute the fermented bean curd for miso paste?

    The flavor profile will be different. You can certainly do so, but remember that while both are fermented, the final taste is not the same.

    Can I use the red fermented bean curd instead?

    Yes, you can! It will be a little different in flavor, but can still work just as well.

    Tips for the best results

    • Use young and fresh vegetables. Grandma always opts for the younger variety because it’s not as tough. To test their age, use a nail and pierce through the stem when grocery shopping. If it’s tough, it won’t break through easily.
    • Keep the heat high. As with any stir fry, you MUST have the wok at its hottest setting to prevent the greens from boiling at a lower temperature.
    • Avoid overcooking. Keep an eye on the greens and take them out as soon as they’re cooked. This will help to retain their crunch.
    • Cook in smaller batches. Unless you have a commercial-grade gas cooktop that can produce very high heat, divide the vegetables into 2-3 lots when cooking to maximise their texture.
    Close up of Stir Fried Water Spinach with Fermented Bean Curd on a plate.

    What to serve it with

    • Have the table lined with rice and Chinese Smashed Cucumber Salad (拍黄瓜) as a starter.
    • Keep the easy dinner theme with Boneless Grilled Chicken Thighs and Tomato Tofu with Minced Pork.
    • Spice the meal up with some XO Sauce (XO 酱).
    • Lotus Root and Pork Soup (蓮藕汤) is a comforting way to end the savory dishes.
    • Finish dinner off with a simple Sweet Potato and Ginger Dessert Soup (番薯糖水)!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on YouTube, Instagram, Pinterest, Facebook and Twitter!

    Stir Fried Water Spinach with Fermented Bean Curd on a plate.

    Stir Fried Water Spinach with Fermented Bean Curd (炒腐乳空心菜)

    Stir Fried Water Spinach with Fermented Bean Curd comes with crunchy greens. It's on the table in just 20 minutes, making it the perfect dish for rice!
    5 from 9 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 105kcal
    Author: Jeannette

    Ingredients

    • 3 bundle water spinach (we get ours from the local Asian supermarket)
    • 3 cube white fermented bean curd (plus 2 tsp liquid from the jar; or to taste)
    • 2 clove garlic (finely chopped)
    • 4 tbsp cooking oil
    • 3/4 tbsp chicken bouillon powder
    • 1 chili (chopped; optional)

    Instructions

    • Divide the vegetable into smaller sections, roughly 5cm or 2" long. Rip the tips of the leaves off so that the softest parts remain.
    • Then wash and dry the greens and use a colander for the drip drying process. You can find a guide on how to wash herbs and leafy vegetables here.
    • Mash the fermented tofu until it becomes a paste.
    • Heat a pan or wok up on high and when hot, pour the oil in. Turn the heat down to low and add the garlic and chili in. Stir for 30 seconds.
    • Turn the heat back up to high and add the water spinach in.
    • Season the greens with the fermented paste and chicken bouillon powder, then stir for 3 minutes or until well combined and just cooked.
    • Transfer onto a dish and serve hot with rice!

    Notes

    • Use young and fresh vegetables. Grandma always opts for the younger variety because it's not as tough. To test their age, use a nail and pierce through the stem when grocery shopping. If it's tough, it won't break through easily.
    • Keep the heat high. As with any stir fry, you MUST have the wok at its hottest setting to prevent the greens from boiling at a lower temperature.
    • Avoid overcooking. Keep an eye on the greens and take them out as soon as they're cooked. This will help to retain their crunch.
    • Cook in smaller batches. Unless you have a commercial-grade gas cooktop that can produce very high heat, divide the vegetables into 2-3 lots when cooking to maximise their texture.
    • You can find fermented bean curd in Asian supermarkets. They're often stored in glass jars with the lid sealed using plastic to keep the robust aromas locked inside.

    Nutrition

    Calories: 105kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 151mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 11mg | Calcium: 4mg | Iron: 0.1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 30/9/19 and updated with expert tips and FAQs in March 2023.

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    Reader Interactions

    Comments

    1. Emese says

      September 30, 2019 at 8:40 am

      5 stars
      Asian recipes are so inspiring. I love the colors, the flavors. I have never heard of white bean curd before, but I am googling it now.

      Reply
      • Jeannette says

        September 30, 2019 at 10:43 pm

        I love Asian food as well! I hope you also end up buying some to try!

        Reply
    2. Danielle Wolter says

      September 30, 2019 at 10:53 am

      5 stars
      I am a huge fan of anything fermented. This spinach sounds so incredible with the fermented bean curd. I just happen to be heading to the Asian grocery store today and will definitely pick up a jar of this!

      Reply
      • Jeannette says

        September 30, 2019 at 10:44 pm

        Fermented bean curd and kimchi are my weaknesses! Hopefully you found some!

        Reply
    3. Lauren Vavala | Delicious Little Bites says

      September 30, 2019 at 12:41 pm

      5 stars
      This is such a beautiful dish! I’ve definitely never had anything quite like this and am hoping I can find the ingredients soon – thanks for sharing such a unique recipe!

      Reply
      • Jeannette says

        September 30, 2019 at 10:45 pm

        Thanks, Lauren! You should be able to easily find them at the Asian supermarket!

        Reply
    4. Lisa | Garlic & Zest says

      September 30, 2019 at 12:51 pm

      5 stars
      Jeanette, I’ve been wanting to get into more Asian and Vietnamese cooking and this looks like a great jumping off point. I’ve never heard of fermented bean curd, which in and of itself “sounds scary” but your description made me think, “hmmm, I’d eat that!” Our farmer’s market is opening this weekend and I’ll be on the lookout for this special spinach. Would the sauce work with other vegetables too, do you think?

      Reply
      • Jeannette says

        September 30, 2019 at 10:47 pm

        I’m so glad you’re willing to give the fermented bean curd a try! I imagine it would sound scary but it’s definitely worth a taste! The sauce will certainly work with other vegetables, especially the leafy greens 🙂

        Reply
    5. Demeter says

      September 30, 2019 at 1:09 pm

      5 stars
      This sounds perfectly flavorful! I can see why it’s such a popular dish.

      Reply
      • Jeannette says

        September 30, 2019 at 10:47 pm

        Thanks, Demeter!

        Reply
    6. Kelly Anthony says

      September 30, 2019 at 1:28 pm

      5 stars
      I’ve never had water spinach or fermented white bean curd but I love trying new foods. This looks like the perfect side dish full of flavor and vegetables.

      Reply
      • Jeannette says

        September 30, 2019 at 10:48 pm

        I hope you do try it one day! It’s a winner!

        Reply
    7. MJ says

      March 15, 2021 at 5:58 pm

      5 stars
      How much fermented curd does it require? Thank you!!

      Reply
      • Jeannette says

        March 15, 2021 at 8:37 pm

        Hi, MJ! You’re looking at about 3 cubes, or to taste 😀

        Reply
    8. Chad says

      June 02, 2021 at 9:04 pm

      5 stars
      Enjoyed it immensely even though I didn’t add chilli. I added about 2.5 cubes

      Reply
      • Jeannette says

        June 02, 2021 at 9:36 pm

        That’s wonderful to hear, Chad!

        Reply
    9. Jazz says

      July 19, 2021 at 1:10 pm

      Can you give an approximately weight for your water spinach? I just bought one bunch that weighed 2.5 lbs. Three bunches would be 7.5 pounds. Is that correct???

      Reply
      • Jeannette says

        July 19, 2021 at 6:37 pm

        Hi, Jazz! That sounds about right from here. Our bunches are quite large like that too!

        Reply

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