Sautéed Water Spinach with Fermented Tofu (Fu Ru Kong Xin Cai)
Crisp, mild-tasting water spinach is a favorite leafy green enjoyed in Taiwan. When lightly sautéed, the hollow stalks retain a crisp texture that’s appealing enough for the finest banquet tables. While often simply sautéed with garlic, a touch of fermented tofu is sometimes added to provide a hint of savory flavor and a cloudy complexion to the liquids released from the greens. Fermented tofu is found in tiny cubes packed in small jars, and is extremely potent. Only a small dab needs to be used, mixed with some water, to gently flavor an entire dish of these greens.
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Baby Kale Stir-Fried with Oyster Sauce
Stir-frying happens quickly, so line up prepped ingredients to gracefully and easily glide through the cooking process. You don’t need a giant wok for all the greens, which will collapse into a creamy, earthy side dish. Use a wide pot or pan that can take big heat. This recipe is my supermarket take on stir-fried water spinach, a go-to vegetable for everyday Viet meals. Prewashed greens don’t release much liquid, which can dilute flavors and turn a stir-fry sizzle into a fizzle.
