Smoky Wok

Water spinach or better known as kangkung in South East Asia is a kind of swamp vegetable with a hollow stalk and is popularly cooked either with fu yu (Chinese fermented beancurd) or belacan (shrimp paste).  The trick to cooking these vegetables is to make it quick and do not stir-fry the vegetable for too long in the wok as these vegetables turn yellowish pretty quickly.  Fermented beancurd or 'fu yu' is popularly referred to as Chinese cheese where the texture is slightly softer and the pungency may be overwhelming for first-time tasters.  However, once you get used to it - this savoury and flavourful condiment will be a constant fixture in your kitchen.  Nevertheless, do note that as the level of salt is very high in this, a little bit goes a long way.



For added heat, I added some bird's eye chilli peppers but you can tone down the heat by using red chili peppers instead.  The vegetables are first blanched quickly until wilted to minimise their time in the wok and do note that these vegetables are best served hot.


Serves 4

Serving suggestion: with steamed rice

Ingredients:

500g of kangkung (water spinach)
4 clove garlic, minced
4-5 bird's eye chili peppers, sliced

4 blocks of fu yu (adjust accordingly as the level of saltiness in different brands is different) mixed with 1/3 cup water

Method:

Firstly, blanch the vegetables in boiling water until wilted.  Remove and drain.  Set aside.

Heat wok until almost smoking.  Once hot, add about 3 tablespoons of cooking oil.  Swirl to coat.  Turn heat to low.  Add garlic and fry until aromatic.  Add chili peppers and stir-fry again.

Add the vegetables and add the fu yu mixture.  Stir-fry for a bit to coat the vegetables well and remove from heat.  Serve immediately.