Another simple yet scrumptious recipe from Luke Nguyen, this Vietnamese stir-fry makes a star of water spinach, but you could use any leafy green vegetable that's in season. Serve it as part of a shared meal.
- 1 tbsp vegetable oil
- 1 tbsp julienned ginger
- 1 garlic clove, finely diced
- 200 g water spinach, torn into 5 cm lengths
- 1 tbsp fermented bean curd
- 2 tsp sugar
- pinch of salt
- ½ tsp toasted sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Add oil to a wok over high heat, then add the ginger and garlic and stir-fry until fragrant. Add water spinach and using a wooden spoon, work the spinach around in the wok until it starts to wilt.
Add the bean curd, sugar and salt and continue to stir-fry for a further 3 minutes.
Turn out onto a plate and garnish with toasted sesame seeds.
Serve with jasmine rice.