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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups vegetable oil |
1 large clove garlic, peeled and minced |
1 pound water spinach, stems trimmed, washed, drained, and halved crosswise |
freshly ground, black pepper |
1 tablespoon preserved bean curd or fish sauce |
Directions:
1. Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.
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