Water Spinach with Bean Curd

This classic Cantonese stir-fry turns humble water spinach into something extraordinary with the funky, umami-rich punch of fermented bean curd.

Think of it as the Chinese cousin to creamed spinach, but lighter and way more interesting. The hollow stems soak up all that savory goodness while staying crisp-tender, and the leafy tops wilt just enough to balance each bite.

Serve it over steamed jasmine rice or alongside your favorite protein for a weeknight side that’s anything but boring.

Kitchen Tips

• Bean curd options: Both plain and chile fermented bean curd work beautifully here. The chile version adds a subtle kick that cuts through the richness.
• Spinach swap: Can’t find water spinach (ong choy)? Regular European spinach works in a pinch, though you’ll miss those crunchy hollow stems that make this dish special.
• High heat is key: Get your wok screaming hot before adding oil. This gives you that slightly charred wok hei (breath of the wok) flavor that takes this from good to great.
• Don’t overcook: Three minutes is all you need once the liquid goes in. Overcooked water spinach turns slimy and loses its signature crunch.