Stir Fried Water Spinach

Cook Time 15 minutes

Servings 2


1 bunch (200g approx) Water Spinach

1-2 cloves garlic, finely chopped

½ bullet chillies, finely chopped

75ml vegetable oil

1 tsp sugar

1 tsp salt

15gm corn starch

45ml cold water

100g fermented bean curd with chili

Jasmine Rice, steamed, to serve


Heat up the wok, chop the water spinach and separate the stems and the leaves.

Add the oil to the wok and continue heating it over a high heat. Add the garlic and the stems to cook for 1 minute and then add the leaves and stir for 30 seconds.

Add the fermented bean curd and stir to break down the bean curd. As the bean curd breaks down, add in the chillies, then add a pinch of sugar and salt. 

Mix the starch with the cold water to make a slurry mixture, then add a teaspoon of slurry to the wok to thicken the sauce. Add more slurry if necessary. 

Serve with Steamed Jasmine Rice.


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