Cherry & Dennis Recipes
Stir-fried Water Spinach with Fermented Beancurd and Red Pepper
椒絲腐乳炒通菜
Recipe overview
Stir-fried Water Spinach with Fermented Beancurd and Red Pepper is a Hong Kong home-style vegetable dish with savoury white fermented beancurd, garlic and sweet red bell pepper. Separate the stems from the leaves, drain thoroughly, and stir-fry over high heat so the stems stay crisp and the leaves stay green. Mix the sauce first to avoid overcooking the greens. White fermented beancurd is salty, so this is not labelled as a children’s meal or a low-sodium meal for older adults; people on sodium-restricted diets should not use the full seasoning amount.
01
Ingredients
Main Ingredients
- 600 g Water spinach (Remove tough root ends; separate stems and leaves, wash and drain thoroughly)
- 2 cubes, about 35 g White fermented beancurd (Mash with 1 teaspoon of the brining liquid from the jar; taste first because brands vary in saltiness)
- 4 cloves Garlic (Peel and mince finely)
- 1/4 pepper Red bell pepper (Remove seeds and cut into thin strips for sweetness and colour)
- As needed Water (Only for washing water spinach; never add it to the wok or sauce)
Fermented beancurd sauce
- 1/2 teaspoon Light soy sauce (Omit if the beancurd is very salty)
- 1 teaspoon Sugar
- 1 teaspoon Shaoxing wine (Omit if alcohol is not used; do not replace with water)
- 1/2 teaspoon Sesame oil
Stir-frying oil
- 1 tablespoon Cooking oil
02
Tools
- Chinese wok or large frying wok
- Chinese wok or large frying wok
- Wok spatula
- Colander
- Large bowl
- Small bowl
- Knife
- Cutting board
- Tablespoon
- Teaspoon
- Chopsticks or small stirring spoon
- Kitchen paper towels
- Serving plate
03
Steps
Step 1
Remove tough stems and yellow leaves
Discard damaged leaves and trim hard root ends; cut away stems that are difficult to snap.
Step 2
Separate stems and leaves
Cut into 7 cm lengths, placing thick stems in one bowl and leaves with tender stems in another.
Step 3
Wash the water spinach
Swish each portion in water so grit settles; lift the greens out by hand before pouring away dirty water, and repeat.
Step 4
Drain completely
Shake stems and leaves separately in colanders, rest 5 minutes, and pat leaves lightly if droplets remain.
Step 5
Prepare garlic and pepper
Mince garlic and cut seeded red bell pepper into thin strips; keep them separate.
Step 6
Mash the white fermented beancurd
Mash the cubes with 1 teaspoon jar brining liquid using the back of a teaspoon, then taste for saltiness.
Step 7
Mix the sauce
Stir in sugar, Shaoxing wine, sesame oil and up to 1/2 teaspoon light soy sauce; keep it thick and do not add water.
Step 8
Heat the wok
Heat a dry wok over high heat for about 45 seconds; only add oil when a drop of water skitters and evaporates.
Step 9
Sauté garlic and pepper
Add oil, stir-fry garlic for about 10 seconds, then half the pepper for another 10 seconds; do not brown the garlic.
Step 10
Stir-fry stems first
Add thick stems and toss over high heat for 45–60 seconds until brighter green and just beginning to soften.
Step 11
Add leaves and sauce
Add leaves and tender stems, toss 20 seconds, pour sauce around the wok edge, then toss 40–60 seconds over high heat.
Step 12
Check and serve
When leaves are soft but green and stems are just crisp-tender, toss in remaining pepper, turn off heat and serve at once with only a little concentrated sauce.
Common mistakes
- Leaving tough stems: They remain fibrous; trim stems that do not snap easily.
- Adding stems and leaves together: Leaves overcook before stems soften; cook stems first.
- Pouring greens out with dirty water: Grit clings back on; lift greens out first.
- Not draining well: The wok cools and greens boil in water; drain completely.
- Not tasting beancurd: Soy sauce may make the dish too salty; taste first.
- Diluting sauce with water: It creates watery greens; keep the sauce thick.
- Using an unheated wok: Greens release water; heat the wok fully first.
- Browning garlic: It tastes bitter; add pepper once fragrant.
- Overcrowding the wok: Heat drops; use a large wok or cook in batches.
- Covering after cooking: Steam yellows and softens greens; serve immediately.
Tips
Choose tender stems and intact green leaves. Wash in batches and lift greens away from grit. Keep stems and leaves separate until cooking. Skip soy sauce if the beancurd tastes very salty. Omit Shaoxing wine rather than adding water. Prepare sauce before turning on the wok. Keep tossing quickly in a large, hot wok. Oil may be reduced to 2 teaspoons, but do not omit it entirely. Reduce beancurd for lower sodium, never add salt. Eat immediately; do not hold warm or reheat.
