This Ong Choy Stir-fry is cooked in the traditional method that my mother taught me. It's extremely easy and can be done in under 20 minutes. The only difference is that I used red-fermented tofu instead of white-fermented tofu, but either will work.
Looking for another Chinese side dish? Try my Chinese garlic green beans next!
What is ong choy and when to buy it?
Ong choy is a type of leafy green vegetable. Its main characteristic is a long hollow stem. In Chinese cooking, it is usually used to make stir-fries or soups.
The season for ong choy is relatively short. I usually see it in stores in late June and early July, but it's only available for a few weeks. It's typically sold in large bundles and it's not too expensive. I bought mine for only $2.99. There's always a large crowd when it first becomes available.
Important steps to prepare it
Trim the stems
The bottoms of the stems can be more fibrous depending on the age of the ong choy. The older the plant, the more fibrous it is. To be completely honest, I don't really know how to tell the age of the ong choy, so I always just trim off 1 inch from the bottom.
Cut into pieces
Ong choy is very long so it's much easier to cook after you chop it into small pieces. I usually chop mine into 3-inch pieces, but I leave the leafy sections a bit longer. I recommend chopping them before the rinsing step because it makes it easier to fit them in the colander.
Rinse and soak in cold water
I have found that the inside of the stems can be filled with dirt, so I like to rinse them in water a few times. I also like to soak them in water for 15 minutes to get out any remaining dirt. Another bonus is that soaking will rehydrate the leaves if the ong choy is getting older.
Ong Choy (Water Spinach) Stir-fry
Ingredients
- 1 bundle ong choy (water spinach) (about 300g)
- 1 cube fermented tofu (my mom usually uses the white colored one, but I only had red when I made this)
- ½ teaspoon salt
- ¼ teaspoon sugar
- 2 tablespoons oil
- 1 tablespoon minced garlic (about 3 cloves)
Instructions
- Trim and discard the bottom 1 inch of the ong choy (it tends to be more fibrous) and chop the rest into 3-inch pieces. I usually leave the leafy parts a bit longer.
- Place the ong choy in a large bowl and rinse under cold water a few times. I also like to let it soak for 15 minutes to remove any dirt inside the stems. Transfer to a colander or salad spinner to drain.
- In a small bowl, combine the fermented tofu, sugar, and salt. Mash the tofu until the mixture is smooth.
- Heat two tablespoons of oil in a wok over high heat. Add the garlic and cook for 10 seconds. Immediately, add the water spinach and cook for 30 seconds until it just starts to wilt. Make sure to stir frequently to allow steam to escape.
- Add the sauce mixture and cook for another 1-2 minutes until cooked through. Enjoy!
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