Ingredients
500 g (about 1 lb) water spinach
Seasonings
2 pickled chilies, 1 tablespoon fermented rose bean curd sauce, 3 g (about 1 teaspoon) salt, 2 g (about 1/2 teaspoon) sugar, 2 g (about 1/2 teaspoon) MSG, garlic paste to taste, 50 g (about 1/4 cup) vegetable oil.
Instructions
1. Trim off the tough ends of the water spinach, cut the tender stems and leaves in half, and wash thoroughly.
2. Heat oil in a wok until it begins to smoke, then add minced garlic and stir-fry until fragrant. Immediately add the water spinach and stir-fry, then add pickled chili peppers, fermented bean curd juice, salt, sugar, and MSG, and stir-fry briefly before serving. This dish is refreshing, crisp, and tender, with a unique flavor.