Rau Muống Xào Chao (Stir-fried Water Spinach with Fermented Tofu)
Món truyền thống · Vietnamese
A classic Vietnamese stir-fry featuring tender water spinach wok-tossed with fragrant fermented tofu (chao), garlic, and a touch of chili for a savory and umami-rich dish.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Water spinach (rau muống)1 lb
- Fermented tofu (chao)3-4 cubes
- Garlic3 cloves
- Vegetable oil2 tbsp
- Red chili1/2
- Saltto taste
- Water1 tbsp
Các bước
- 1
Wash the water spinach thoroughly and cut into 3-inch sections. Separate the stems from the leaves if desired for different textures.
- 2
Mince the garlic and thinly slice the red chili.
- 3
In a small bowl, mash the fermented tofu cubes with 1 tablespoon of water to create a smooth paste.
- 4
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- 5
Add the water spinach stems (if separated) and stir-fry for 1-2 minutes until slightly tender.
- 6
Add the water spinach leaves and stir-fry until they begin to wilt, about 1-2 minutes.
- 7
Pour in the mashed fermented tofu mixture and add the sliced chili. Stir-fry quickly to coat the spinach evenly, about 1-2 minutes.
- 8
Season with salt to taste. Be mindful that fermented tofu is already salty.
- 9
Serve immediately.
