Stir-Fry ORIENTAL SPINACH in FOO YI ©

Fermented bean curd or bean cake is also known as perserved bean curd or wet bean curd or bean cheese (fu yu; foo yi; foo yu). It is cubes of tofu immersed in a broth and has a very pungent aroma and strong, cheesy flavor. It comes in two colors. The white version is often served with rice or used to flavor soups and vegetable dishes, while the red often accompanies meats. It comes in jars or crocks in Asian markets.

A quick stir-fry of Oriental Spinach with Foo Yi gives the vegetables a spicy, pickled and piquant taste with a flavorful aroma. 

I first tasted such cooking style in a Southern Chinese Restaurant in Arizona.

Ingredients and Preparation for 4

Prepare Oriental Spinach or any green leafy vegetables, and ginger slices, red chilli, chopped garlics.












Cooking Steps

Begin, by frying ginger, garlics, chilli in 5 tbs cooking oil in medium heat in a wok. Add 3 cubes fermented bean curd (Foo Yi), and continue frying. Mashed up the Foo Yi with the spatula.

Add Oriental Spinach vegetables to the fried ingredients, stir and combine well. Certain brands of Foo Yi are salt flavored. For flavor, if necessary, add 1 tbs chicken stock, 1/2 tsp pepper. 

Cover with top, and simmer for 2-3 minutes under low heat.

Ready for serving.