Sichuan Style Stir-Fried Water Spinach (Ong Choy)

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.

Prepare the Fermented Bean Curd: Mash the fermented bean curd cubes with a fork, incorporating some of the brine. Set aside.

Heat the Wok: Heat the vegetable oil in a wok or large skillet over high heat until it starts to shimmer.

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.

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.

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.

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.

Serve Immediately: Transfer the stir-fried water spinach to a serving plate and serve immediately while hot.