This quick and easy ong choy (water spinach) recipe has only 4 ingredients but is loaded with tons of flavor. The secret ingredient is fermented bean curd which gives this vegetable stir-fry a unique taste.
My family always has a jar of fermented bean curd on hand. We typically eat it as a side dish with porridge or as a base for dipping sauces. Did you know it also makes a great stir-fry sauce?
Fermented bean curd works well with most leafy greens, but to me, the perfect complement is ong choy (water spinach). This easy ong choy recipe has only 4 ingredients yet it's packed with flavor and loaded with nutrients.
What is Ong Choy, Rau Muong or Water Spinach?
Ong choy is a leafy green vegetable recognized by it's long hollow stems and long slender leaves. It's known by many names. Ong choy in Cantonese and Kong Xin Cai (空 心菜) in Mandarin are the terms we use the most at home.
In Vietnamese, it's called rau muong. In English, it's known as Chinese water spinach or swamp spinach, named for its growing medium. Despite its English name, it's actually not a spinach but part of the morning glory family.
However, ong choy does have a similar flavor profile to spinach with a natural sweetness. The leaves are tender and the hollow stems are crisp and complement each other so well. It's one of my favorite vegetables.
How to Prepare Ong Choy (Morning Glory)
Ong choy often comes in a large and long bunch. It can be a little difficult to manage because of its size.
Keep the bundle of ong choy tied together and trim the woody portion off the bottom, about 1-2 inches and discard. The thicker bottom portion of the stems tends to be a bit fibrous and less tender.
With the remaining bundle, cut it into more manageable sections about 2-3 inches long. Then give it a good wash. The leaves and stems catch quite a bit of dirt and grit so be sure to wash it well before cooking.
Fermented Bean Curd Sauce
There are several different types of fermented bean curd such as red, white, traditional and spicy. They all have a similar salty, cheesy, umami-rich quality. It's this flavor profile that makes fermented bean curd such a unique ingredient.
The little tofu cubes come in glass jars and can be found in most Asian grocery stores. For this recipe, you can use any type or brand you like or whatever you already have at home.
Preparing the fermented bean curd sauce is super easy. In fact, the trickiest part is getting the first cube of tofu out without breaking it. A pair of chopsticks and a little finesse is all you need.
Luckily for this recipe, you won’t need to worry too much about breaking it since we'll be mashing it up anyway.
How to Make Ong Choy with Fermented Bean Curd
1) In a small bowl, add sugar, water and fermented bean curd with a couple spoonfuls of the liquid from the jar. If the brand you're using contains whole soy beans, include a few of those as well.
Mash up the fermented bean curd and mix well. The consistency should be a little runny with tiny chunks of fermented bean curd.
2) Heat a wok and a tablespoon of oil over high heat.
Turn the heat to medium and add the minced garlic. Stir continuously until the garlic begins to change color.
Be careful not to burn the garlic, a little color is all we need. This will infuse the oil with garlic flavor.
3) Add the ong choy and toss until slightly wilted, about 20-30 seconds.
4) Add the prepared sauce and toss until the ong choy is fully cooked.
If you're a fan of ong choy like I am, be sure to check out our other recipe for Stir Fried Ong Choy with Shacha Sauce.
NOTE: One important note about using fermented bean curd is that you always want to use clean utensils whenever you dig into the jar.
If your utensils have touched other food or has been in your mouth, do not stick it back into the jar. You want to avoid introducing contaminants into the jar, which will cause it to mold quickly.
I always dedicate a pair of chopsticks for fermented bean curd. If the chopsticks have touched anything else, use a clean pair if you need to get more out of the jar.
Ingredients
- 1 lb ong choy (water spinach)
- 3 cloves of garlic, minced
- 1 tablespoon cooking oil
SAUCE
- 1 cube fermented bean curd with liquid, mashed
- 3 tablespoon water
- 1 teaspoon sugar, only if your bean curd is not the sweet type
Instructions
- In a small bowl, mix together water, sugar, and fermented bean curd with 1 teaspoon of the liquid from the jar. Mix well. It should be slightly runny with a chunky consistency. Add more liquid if necessary.
- Heat a wok or skillet over high heat. When it begins to get smoky, add a tablespoon of oil and swirl the oil around to coat the pan.
- Turn the heat to down medium and stir fry the garlic until it begins to change color, about 10-20 seconds.
- Add the ong choy and turn the heat back to high. Toss continuously until the ong choy begins to wilt, about 20-30 seconds.
- Pour in the SAUCE and continue tossing until the sauce is well incorporated and the ong choy is fully cooked. It's ready when the leaves are tender and the stems are crisp.
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