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

Ingredients

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The following ingredients have 6 Servings

• 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)

Instruction

• 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.