Cantonese Stir-Fried Water Spinach with Fermented Tofu (Fu Ru Tong Cai)
Guangdong Province
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Guangdong Province
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Description
One of the most beloved Cantonese vegetable preparations: water spinach (tong cai/ong choy) stir-fried at maximum heat with white fermented tofu (bai fu ru), garlic, and chili. The fermented tofu melts into a creamy, savoury sauce that clings to the leafy stems. Considered a test of a Cantonese wok cook's skill — requires timing, heat, and restraint.
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The Thread
—Thai morning glory stir-fry (pad pak boong) — same vegetable, similar technique
—Italian cicoria ripassata — greens stir-fried with garlic and chili
—Malay kangkung belacan — fermented shrimp paste with water spinach
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Flavour Context
Savoury, slightly funky from fermented tofu; garlic sweetness; grassy freshness from spinach; subtle chili heat
Pillars V — VII
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