Water Spinach with Fermented Bean Curd


In Cantonese cuisine, there aren’t many spicy dishes. And when they do use chili peppers, it’s not added to an extreme amount like in Sichuan cuisine; the spiciness is just for some flavor. This recipe is just a simple stir-fry but it’s so good!!!


  • 2 pieces of fermented bean curd
  • Water spinach
  • 4 cloves garlic (sliced)
  • 5 dried chili peppers
  • Salt
  • Cooking oil
  • ½ cup water


  1. Wash the water spinach thoroughly (3 times)
  2. Cut the water spinach into 2-3 inch pieces (length wise)
  3. In a wok or pan, heat the oil and add garlic, dried peppers, and bean curd at the same time and toss for 10 seconds
  4. Add in the water spinach and toss quickly
  5. Add salt and water and cook for 5 minutes, while mixing every minute

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