This recipe calls for kangkong, or water spinach. You could use any variety of leafy green vegetable here, just be sure to adjust the cooking time if need be depending on what vegetable you decide to use.
Prep time: 15 minutes
Total time: 25 minutes
3 cubes white fermented tofu (about ½ ounce|20 grams)
1 teaspoon Chinese black vinegar
1 teaspoon liao jiu or bai jiu
1 teaspoon light soy sauce
¾ teaspoon granulated sugar, divided
2 tablespoons peanut oil
1 pound|450 grams kangkong (water spinach), cut crosswise into 2 to 3-inch pieces, rinsed and drained
¼ teaspoon kosher salt
1 teaspoon peeled and minced ginger
4 thin slices red chili
1 small garlic clove, minced
- In a small bowl, mash the tofu with chopsticks. Stir in the vinegar, liao jiu, soy sauce, and ¼ teaspoon of sugar until it forms a slightly lumpy paste.
- Heat a wok over high until it begins to smoke. Swirl in 1 tablespoon of oil. When it begins to smoke, add the kangkong and gently stir-fry it until wilted and soft, about 2 minutes. Transfer the greens to a plate and rinse the wok clean.
- Return the wok to high heat until smoking. Swirl in the remaining oil, then add the ginger, chili, and garlic. Cook for 1 minute, or until fragrant. Pour in the fermented tofu mixture and, when it begins to boil, return the kangkong to the wok. Bring it to a gently simmer, stirring. Add in the remaining ½ teaspoon of sugar and season with salt. Transfer the greens to a platter to serve.
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