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Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)

An easy way to eat your greens.
Stir-fried water spinach with preserved bean curd (fu yu ong choy)

Stir-fried water spinach with preserved bean curd (fu yu ong choy)

Sharyn Cairns
6
10M
5M
15M

This quick vegetable dish is a favourite with diners at Flower Drum. Water spinach is a hollow-stemmed vegetable with arrow-shaped leaves and is available at most greengrocers. Preserved or fermented bean curd – fu yu in Cantonese – is often compared to ripe, washed-rind cheese.

Ingredients

Method

Main

1.Heat oil in a wok over medium-high heat, add garlic and stir until golden (20-30 seconds). Add preserved bean curd and fry until fragrant (20 seconds), then add water spinach and sugar and, using a spatula, stir-fry until the greens are wilted (1-2 minutes). Serve hot.

Note Preserved bean curd is available from Asian grocers.

Drink Suggestion: Aged riesling balances the chilli. Drink suggestion by Jason Lui

Notes

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