[ Prep Time: 30 min | Cooking Time: 4 min | Serving: 4 ]
Water spinach has a crispy texture and is perfect for stir-frying with fermented bean curd sauce to serve with steamed rice!
Ingredients
300 g Water Spinach
1 Tbsp Minced Garlic
¼ Tsp Salt
Sauce Mix
20 g Fermented Bean Curds
1 Tbsp Huadiao Wine
Method
1. Cut water spinach (300 g) into segments, then soak for 30 min.
![](https://static.wixstatic.com/media/268bf4_7e76787e16a146ccbb4698767123dc63~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_7e76787e16a146ccbb4698767123dc63~mv2.jpg)
2. Mix fermented bean curds (20 g) and huadiao wine (1 tbsp).
![](https://static.wixstatic.com/media/268bf4_728a994f77664d3fb7afa1ce8713c3cb~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_728a994f77664d3fb7afa1ce8713c3cb~mv2.jpg)
3. In a pan, stir fry minced garlic (2 tbsp) with oil (2 tbsp).
![](https://static.wixstatic.com/media/268bf4_c2653aee89374e1dbc40b1816a82d087~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_c2653aee89374e1dbc40b1816a82d087~mv2.jpg)
4. Add the sauce mix and water spinach, stir fry over high heat for 3 min.
![](https://static.wixstatic.com/media/268bf4_bdf863dd773f4d54956cca7c0efdd1b1~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_bdf863dd773f4d54956cca7c0efdd1b1~mv2.jpg)
5. Add salt (¼ tsp), mix well and serve.
![](https://static.wixstatic.com/media/268bf4_58d5b42d20314b40bb72fbc5a0a4ab27~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_58d5b42d20314b40bb72fbc5a0a4ab27~mv2.jpg)