腐乳炒通菜

Wash the water spinach and cut into segments. Finely chop the garlic.

Mix the fermented bean curd with the Huadiao wine and stir until smooth. (Any brand of fermented bean curd works.)

Stir-fry the garlic and the bean curd sauce until fragrant.

Add the water spinach — stems first, then the leaves — cook briefly and toss to combine. Add a little water and cook briefly.

Note: the fermented bean curd already gives plenty of flavour, so no extra seasoning is needed.