Water Spinach

(click to enlarge)	Water Spinach (Ong Choy) China
(click to enlarge)	Serves: Effort: Sched: DoAhead:	4 side ** 20 min Some		Ong Choy is quite popular in Asian communities and makes a very simple stir fry with good flavor and interesting texture. It can also be made without the fermented tofu or with yellow bean sauce instead.

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Ong Choy
Ginger
Garlic
Oil
Fermented Tofu (1)
Chili Paste (1)
Rice Wine (2)
Water
Salt

Prep

Strip Leaves from ONG CHOY and tear them into 2 inch lengths with the stem removed. Discard overly thick stem ends if any and cut all stems including leaf stems into about 1-1/2 inch lengths and keep separate from leaves.
Slice GINGER very thin, chop fine. Crush and chop GARLIC fine. Mix.

RUN

Heat OIL in a wok and sir in Ginger mix. Fry stirring just a few seconds then stir in Ong Choy Stems. Fry stirring until coated with oil.
Stir in BEAN CURD and CHILI PASTE (if used). When it is well broken up and distributed add RICE WINE and Water. Cover and simmer stirring occasionally until Ong Choy stems are tender, (about 4 minutes - the bigest ones will remain a bit crisp),
Stir in the Ong Choy Leaves and simmer until they have wilted (about 2 minutes). Adjust liquid and Salt to taste (if any is needed).
Serve hot.

NOTES:

Fermented Bean Curd: (tofu) is sold in markets serving Asian communities. It comes as 3/4 inch cubes packed in small jars of pickling liquid. The proper version for this recipe is packed with chili, but if you have only plain add 1 t of a suitable chili paste to the recipe. Note: this fermented bean curd can have some mold on top, just spoon it and any discolored cubes out. Yellow bean sauce could also be used for a similar flavor.
Rice Wine: Use a drinkable grade of Chinese rice wine (the cooking versions are salted and not that good). If you don't have the rice wine use a dry sherry.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch