Serving
(click to enlarge)

Water Spinach - (Ong Choy)
China

Serves:
Effort:
Sched:
DoAhead:  
4 side  
**
20 min  
Some

Ong Choy is quite popular in Asian communities and makes a very simple stir fry with good flavor and interesting texture - but it may be illegal in your state. This recipe can also be made without the fermented tofu or with yellow bean sauce instead.



1
1/3
1
1
1
a/r
1
2
tt
#
in
cl
T
T

T
T
Ong Choy (1)
Ginger
Garlic
Oil
Fermented Tofu (2)  
Chili Paste (2)
Rice Wine (3)
Water
Salt
Prep   -   (15 min)
  1. Strip Leaves from ONG CHOY and tear them into 2 inch lengths with the stem removed. Discard overly thick stem ends if any and cut all stems, including leaf stems, into about 1-1/2 inch lengths. Keep separate from leaves.
  2. Slice GINGER very thin and chop fine. Crush GARLIC and chop fine. Mix.
Run   -   (8 min)
  1. In a wok or spacious sauté pan, heat Oil and sir in Ginger mix. Fry stirring just a few seconds, then stir in Ong Choy Stems. Fry stirring until coated with oil.
  2. Stir in Bean Curd (and Chili Paste if used). When it is well broken up and distributed add Rice Wine and Water. Cover and simmer stirring occasionally until Ong Choy stems are tender, (about 4 minutes - the bigest ones should remain a bit crisp),
  3. Stir in the Ong Choy Leaves and simmer until they have wilted (about 2 minutes). Adjust liquid and Salt to taste (if any is needed).
  4. Serve hot.
NOTES:
  1. Ong Choy   [Water Spinach]   This very popular vegetable is widely available and can be transported without a permit here in California, but is a controled substance in some states. It is quite perishable so should not be bought more than a day ahead. For details see our Water Spinach page.
  2. Fermented Bean Curd:   [Fermented Tofu]   This is available in markets serving Asian communities. It comes as cubes, 3/4 inch to 1-1/2 inches, packed in small jars of pickling liquid. The proper version for this recipe is packed with chili, but if you have only plain add 1 t of a suitable chili paste to the recipe. For details see our Fermented Tofu page. Yellow bean sauce could also be used for a similar flavor.
  3. Rice Wine: Use a drinkable grade of Chinese rice wine (the cooking versions are salted and not that good). If you don't have the rice wine use a dry sherry. For details see our Chinese Rice Wine page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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