It’s sounds strange, but there is a leafy green vegetable out there that we call “ong choi”. It is also known as water morning glory or water spinach and has long, hollow stalks and long, narrow leaves. Growing up, we only ate these when they were in season and it wasn’t often. This year we have been eating them like crazy, so I thought I’d share the recipe for this interesting dish. I used to think it was made with some sort of fish paste but holy mackerel (no pun intended), when I found out it was just some fermented bean curd I was blown away by the flavours bean curd could produce. But I digress. To the goods!
- Pot of boiling water
- 1 bunch of ong choi
- 1 tsp oil
- 3 garlic cloves
- 3 small cubes of wet fermented bean curd (amount varies depending on size of cubes and your preferred pungency)
- Sprinkle of sugar
Soak the ong choi in a bath of cold water to clean off any dirt or bugs. Pick out and dispose bad pieces and strain.
Put on a pot of water and bring it to boil. Pour the ong choi into the water for a few minutes to cook, then strain. Then, place a wok on medium heat on the stove and add the oil. When it is hot, add the garlic and let it brown for a few minutes. While you’re waiting, mash the bean curd in a small bowl and then add it to the wok with the oil and garlic.
From there, add the strained ong choi, a dash of sugar to sweeten the dish and stir. What you end up with is a yummy, salty side dish to go with your meal. It’s definitely different from your typical green veggies with salt and pepper, that’s for sure. Even though it says chilli is in the bean curd, it’s not spicy at all. Enjoy! 🙂