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Ingredients
- 2 bunches water spinach, ends trimmed
- Vegetable oil
- ½ large brown onion, finely chopped
- 3 garlic cloves, sliced
- 1 tbsp grated ginger
- 2 small red chillies, chopped
- 125g preserved bean curd
- 2 tbsp castor sugar
Method
Cut water spinach into five-centimetre lengths and wash well in cold water. Drain and reserve. Heat a little oil in a wok and fry onion, garlic, ginger and chilli on a high heat for two minutes. Add spinach, bean curd and sugar and toss over a high heat until spinach has wilted and bean curd has become a thick sauce coating the spinach. Serve with rice and other chinese dishes.
