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Recipe details are AI-generated from the video and may contain errors — for reference only.
Crush 3 cloves of garlic with a knife into coarse pieces; slice 10g ginger into fine threads; cut 2 red chilies open, remove seeds, and slice into fine chili shreds.
Watch out
Roughly crush garlic instead of mincing too fine, otherwise it burns easily and turns bitter when stir-frying.
In a small bowl, combine 4 pieces of fermented tofu, 1 tsp sugar, and 1 tbsp Shaoxing wine. Mash thoroughly with a spoon until smooth and paste-like with no lumps.
Watch out
Fermented tofu must be mashed beforehand into a sauce, otherwise it won't coat the vegetables evenly and will burn easily.
Align 600g of water spinach and cut off about 1cm of the tough, hard stem ends at the bottom.
Watch out
The bottom ends are tough
trimming too little will affect the dish's texture. Trim about 1cm
Submerge the trimmed water spinach completely in plenty of clean water and soak for 20 minutes to absorb moisture and become crisp.
Watch out
Soaking long enough allows spinach to absorb water, which is a key trick to keeping it green during cooking.
Wash the soaked water spinach thoroughly. Snap stems into short segments by hand, gently flattening the stems with your fingers as you snap. Place in a colander to drain excess water.
Watch out
Snap and flatten the stems by hand instead of cutting with a knife
this breaks the fibers and helps absorb sauce better
Bring a large pot/wok of water to a rolling boil over high heat. Add 1 tsp sugar and 1 tbsp cooking oil, then stir well.
local_fire_departmenthigh heatWatch out
Adding sugar and oil to blanching water forms a protective coating on leaves, keeping water spinach bright green.
Add water spinach into boiling water and press down with a skimmer. Blanch on high heat for about 20 seconds until vibrant green, then scoop out immediately and drain.
local_fire_departmenthigh heatWatch out
Do not blanch for more than 30 seconds
overcooking will make the spinach soggy and lose its crisp texture
Hot oil may splatter when adding ingredients over high heat; stand back to prevent burns.
Heat a clean wok over high heat until smoking. Add 2 tbsp cooking oil, then toss in crushed garlic, ginger threads, and chili shreds. Stir-fry rapidly until fragrant.
local_fire_departmenthigh heatWatch out
Ensure wok is hot, but sauté for only a few seconds until fragrant
avoid burning the garlic
Add the drained water spinach and stir-fry rapidly over maximum heat for about 20 seconds, tossing constantly to absorb the wok hei and aromatics.
local_fire_departmentmaximum high heatWatch out
Keep heat at maximum
low heat causes water spinach to release liquid and turn black
Pour the prepared fermented tofu sauce into the wok. Stir-fry and toss rapidly over high heat for about 20 seconds until every water spinach stem is coated with sauce.
local_fire_departmenthigh heatWatch out
The sauce contains sugar
toss quickly to coat and avoid cooking too long, otherwise the sauce will burn and stick to the wok
Turn off heat immediately once coated evenly, and transfer water spinach onto a serving plate to serve.
Watch out
Plate immediately after cooking
leaving spinach in a hot wok will cause residual heat to overcook and yellow it
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