Sichuan Style Stir-Fried Water Spinach (Ong Choy)

A quick and flavorful side dish featuring tender water spinach (ong choy) stir-fried with pungent fermented bean curd, fragrant garlic, and a touch of chili flakes for a classic Sichuan twist.

Prep Time

10 minutes

Total Time

15 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.32/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1lbWater Spinach (Ong Choy)(Thoroughly washed and cut into 2-inch segments)

£3.50

2cubesFermented Bean Curd (Fu Ru)(With a little of the brine)

£1.20

4clovesGarlic(Minced)

£0.25

0.5teaspoonDried Chili Flakes(Or more, to taste)

£0.10

2tablespoonsVegetable Oil

£0.08

1tablespoonShaoxing Wine (or dry sherry)(Optional)

£0.15

0.5teaspoonSugar(Optional, balances the flavors)

£0.01

Total Cost

£5.29

£1.32 per serving

Instructions

1.
Prepare the Water Spinach: Wash the water spinach thoroughly and cut it into 2-inch segments, separating the stems from the leaves as the stems will take longer to cook.
2.
Prepare the Fermented Bean Curd: Mash the fermented bean curd cubes with a fork, incorporating some of the brine. Set aside.
3.
Heat the Wok: Heat the vegetable oil in a wok or large skillet over high heat until it starts to shimmer.
4.
Stir-fry Garlic and Chili Flakes: Add the minced garlic and chili flakes to the hot oil and stir-fry for a few seconds until fragrant, being careful not to burn the garlic.
5.
Add the Stems: Add the water spinach stems to the wok and stir-fry for about 1 minute, or until they start to soften slightly.
6.
Add the Leaves and Bean Curd: Add the water spinach leaves and the mashed fermented bean curd to the wok. Stir-fry quickly for another minute or two, until the leaves are wilted and tender.
7.
Season and Finish: Stir in the Shaoxing wine (if using) and sugar (if using). Stir-fry for a few more seconds to combine. Taste and adjust seasoning if needed.
8.
Serve Immediately: Transfer the stir-fried water spinach to a serving plate and serve immediately while hot.

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My Notes

Nutrition Information

Nutrition per serving (113g)

275 kcal / 1151 kJ

Carbs

18g

7% of RDA

Fat

18g

26% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

6 g

7% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Use high heat to achieve a wok hei (wok breath) flavor. This is crucial for authentic stir-fries.

Don't overcook the water spinach. It should be tender but still have a slight crunch.

Adjust the amount of chili flakes according to your spice preference.

The fermented bean curd is quite salty, so taste before adding any additional salt.

If you can't find Shaoxing wine, dry sherry is a good substitute.

Cooking Equipment

Wok or large skillet

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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