1. Discard the wilted leaves of water spinach; Rinse in running water twice; Soak in water for 30 minutes; Remove; Rinse in running water again; Drain.
2. Rince, seed and shred red chili pepper; Rinse and shred ginger; Peel, rinse and dice garlic.
3. Heat a wok with 3T oil over a high heat; Stir-fry garlic, ginger, red chili pepper and fermented beancurd over a low heat till fragrant; Add water spinach and seasoning (1); Stir-fry over a high heat briefly; Flavor with seasoning (2); Stir-fry over a high heat till the water spinach has contracted a bit (about 2 minutes). Ready to serve.
COOKING TIPS:
1. Most leafy greens should be stir-fried over a high heat and never be cooked for more than 5 minutes so that they can stay green and crunchy.
2. Adding a bit sugar when stir-frying vegetables can make the vegetables greener in color and sweeter in taste.
