Ong Choy with Fermented Bean Curd

Steps

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1. 1
   Prepare the water spinach by trimming the tough root ends and hand-tearing into manageable pieces, keeping stems and leaves together. Soak in clean water for 3-5 minutes.
   ▶ ≈0:12
2. 2
   Prepare aromatics: smash and peel garlic, then mince finely; slice ginger into thin matchsticks; halve the red chili pepper, remove seeds, and cut into thin strips.
   ▶ ≈3:57
3. 3
   Make the sauce by combining fermented bean curd, sugar, cooking wine, and white pepper in a bowl. Smash and mix into a paste.
   ▶ ≈4:38
4. 4
   Rinse the soaked water spinach by holding the stems and running under clean water. Rinse again in a bowl of fresh water and let drain thoroughly.
   ▶ ≈5:59
5. 5
   Blanch the water spinach: bring 5 cups of water to a boil, add salt and 1 tbsp oil. Lower the stems into the water first for 30-40 seconds, then push in the leaves. Cook for another 2 minutes until tender, then drain thoroughly.
   ▶ ≈7:40
6. 6
   Remove excess water by pressing the drained water spinach with a plate to squeeze out as much moisture as possible.
   ▶ ≈10:09
7. 7
   Heat the wok over high heat, add 1 tbsp oil, then reduce to low. Add minced garlic and ginger strips, followed by the chili pepper. Stir-fry for about 15-20 seconds until fragrant.
   ▶ ≈10:22
8. 8
   Turn heat to high and add the blanched water spinach. Continuously toss with chopsticks for about 1 minute to heat through and develop wok flavor (wok hei).
   ▶ ≈11:01
9. 9
   Add the fermented bean curd sauce to the wok. Let it warm on the bottom for a moment, then quickly toss with the vegetables. Cook for 30-40 seconds.
   ▶ ≈11:42
10. 10
    Finish by turning off the heat and stirring in 1 tsp oil to finish. Transfer to a serving plate.
    ▶ ≈12:07