Swamp cabbage wok-tossed with ginger and preserved bean curd

Swamp cabbage wok-tossed with ginger and preserved bean curd

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Swamp cabbage is also known as water spinach or morning glory, but I always find it strange calling my favourite green vegetable morning glory. I have had this dish on my Red Lantern restaurant menu for the last ten years. Guests love it as it is simple and so incredibly flavoursome.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 tablespoon fresh ginger, julienned
1 garlic clove, finely diced
200g swamp cabbage, torn into 5 cm lengths, discarding the bottom 3–5 cm of the
1 tablespoon fermented red bean curd, mashed
2 teaspoons sugar
1/2 teaspoon toasted sesame seeds
Fried garlic chips, to garnish

Method

  1. Heat a wok over high heat. Add the oil, then add the ginger and garlic and stir-fry for 5–10 seconds, or until fragrant. Add the swamp cabbage and, using a wooden spoon, work the greens around in the wok until they start to wilt.
  2. Add the bean curd, sugar and a pinch of sea salt and stir-fry for a further 3 minutes.
  3. Turn out onto a plate and garnish with the sesame seeds and garlic chips. Serve with steamed jasmine rice.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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