Water Spinach with Fermented Tofu

Ingredients （yields : 2 servings)

• 150 g water spinach*

• 25 g red bell pepper

• 2 cloves of garlic

• 30 ml vegetable oil

• 2 pieces of white fermented tofu (i.e., white cubes)

• 30 ml white wine for cooking

• 1 tsp sugar

• salt (according to individual preference)

*Water spinach holds a special place on the Cantonese dinner table because the pronunciation of its Cantonese name is homophonous with "tōngcái" (通财), which means "to have a prosperous financial fortune". Although "tōngcái" is also the pronunciation of "通才", which means an all-rounder, I'd still bet my money on the former, 通财, as the real reason behind its popularity. (Excuse me for the pun.)

Realisation

1. Cut the water spinach into 8 cm long segments;

2. Slice the red bell pepper;

3. Mince the garlic;

4. Mix the fermented tofu and cooking wine and blend them well together;

5. Add the oil into a hot pan, then add the garlic and cook until it becomes fragrant, about 1 minute;

6. Add the mixture of fermented tofu and cooking wine, and cook for about 30 seconds；

7. Add the water spinach and bell pepper, and cook for about 1 minute；

8. Add sugar, and continue to cook until the water spinach shrinks down and softens；

9. Taste the water spinach with the pan sauce, and if necessary, add salt according to your preference；

10. Serve and enjoy!