Tuesday, July 29, 2014

Rau Muong Xao Chao (Stir-fry Water Spinach with Fermented Tofu)

Rau Muong Xao Chao (Stir-fry Water Spinach with Fermented Tofu)


1 Bunch Water Spinach
2 blocks Fermented Tofu
5-7 Garlic Cloves
3/4 tsp. Sugar
1/2 tsp. Kosher Salt
1/2 tsp. Sugar

Mince 5-7 Garlic Cloves, put in a bowl and set aside. Remember to cut the Water Spinach shorter, then set aside.
Fill a pan with some water.  Add 3/4 tsp. Sugar.  Add 1/2 tsp. Kosher Salt.  Bring to a boil and add in the Water Spinach. Give it a quick stir.
Have a large bowl of ice cold water ready. Drain out and then put the Water Spinach in ice cold water. 
Let it soak in the cold water for 5 minutes, drain out and set aside.
Smash the two blocks Fermented Tofu. Then set aside.
In a stir-fry pan add 2 Tbsp. Oil.  Add in the minced Garlic.  Sauté until slightly brown.
Add in the Water Spinach. This is optional Add 1/8 tsp. Mushroom Seasoning.  Add 1/2 tsp. Sugar.
Mix.  Then add in the smashed Fermented Tofu, mix well and remove from heat.
Serve with a bowl of rice and enjoy.

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