Stir Fried Water Spinach with Fermented Tofu

1lb water spinach or chinese spinach
1/2 small onion
4 slices ginger
4 cloves garlic
2-4 dried chilis
3-4 cubes fermented tofu
2 tbsp shaoxing wine
2 tbsp tofu brine
1 tsp pepper
1 tsp sugar
2 tbs canola oil


1. Break water spinach into manageable pieces, removing the larger stems.

2. Slice onion, garlic, and chilis; julienne ginger.

3. Combine fermented tofu with shaoxing wine, tofu brine, dried chilis, sugar, and pepper. Mash into paste.

4. Heat oil on high and saute onion.

5. Add garlic and ginger; saute mixture.

6. Add water spinach and fermented tofu paste; stir fry until spinach is wilted, being sure to turn the spinach frequently to mix all ingredients.

A note on chinese water spinach choice: these are very similar varieties that are often sold under the same name and appear to be from the same species, but occasionally you can find water spinach sold alongside chinese spinach.  Water spinach tends to have a stronger flavor which works well with the strong flavors in the sauce.  Chinese spinach is more subtle but more leafy (and, at least at our local market, costs half as much).