(Fu Ru Jiao Si Chao Tan Cai)
Water spinach has long, hollow stems and medium-size, tender leaves. According to A Cook's Guide to Chinese Vegetables by Martha Dahlen (Odyssey, 1997), Chinese cooks know that water spinach "tastes best cooked with something of intense . . . flavor", such as the fermented tofu in this recipe.
- 1 bunch water spinach (about 1 lb.), washed and trimmed
- 3 Tbsp. peanut oil
- 2-4 cloves garlic, bruised with flat side of knife until juicy, coarsely chopped
- 1 Tbsp. fermented tofu