Rau Muống Xào Chao Tỏi Ớt (Water Spinach Stir-fried with Fermented Tofu, Garlic, and Chili)
85% chuẩn vị · Vietnamese
A flavorful variation of the classic, this version emphasizes the garlic and chili, creating a more pungent and spicy profile alongside the savory fermented tofu.
Đánh giá công thức này
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Nguyên liệu
- Water spinach (rau muống)1 lb
- Fermented tofu (chao)3 cubes
- Garlic5 cloves
- Vegetable oil2 tbsp
- Fresh red chilies2
- Saltto taste
- Water1 tbsp
Các bước
- 1
Wash and cut water spinach into 3-inch sections.
- 2
Finely mince the garlic and thinly slice the red chilies.
- 3
Mash the fermented tofu cubes with 1 tablespoon of water.
- 4
Heat vegetable oil in a wok over high heat. Add minced garlic and stir-fry until golden brown and fragrant, about 1 minute.
- 5
Add the sliced red chilies and stir-fry for 30 seconds.
- 6
Add the water spinach to the wok. Stir-fry vigorously until the leaves are wilted and stems are tender-crisp, about 2-3 minutes.
- 7
Pour in the mashed fermented tofu mixture. Toss well to coat everything evenly. Cook for another minute.
- 8
Season with salt to taste, adjusting for the saltiness of the chao.
- 9
Serve hot.
