Summer Solstice is the flourishing season of “yang” according to Chinese Traditional Medicine theory. Continuous high temperature can make blood exuberant, easily injuring “Yin Qi”. We need to take care of our Yin health.
Water spinach belongs to cold natured vegetables, which can remove swelling and expel heat, have the effect of removing toxins. In summer eating more water spinach can expel toxins, relieve summer heat, and reduce blood temperature. Often I stir fry water spinach solely, now adding some fermented bean curd sauce would make this water spinach dish special.
Ingredients: 500g water spinach; 30 red pepper
Seasoning； 2 tablespoons of oil; 1 teaspoon of salt; 1 piece of fermented bean curd; 2g white sugar; 1 teaspoon of chicken essence; 4 garlic cloves
1. Prepare all ingredients, clean water spinach, red pepper and garlic cloves. Cut water spinach into 5cm long sections, slice garlic cloves and red pepper. Add fermented bean curd into a bowl and grind it into sauce.
2. Heat a wok, add 2 tablespoons of oil, add garlic and red pepper slices, stir fry until fragrance. Then add water spinach to stir fry for several minutes.
3. Add white sugar and salt respectively and continue to stir fry for one minute. Sprinkle fermented bean curd sauce onto water spinach, then stir fry until mixed evenly.
4. Finally add several drops of sesame oil, one teaspoon of chicken essence. Stir fry until mixed evenly. Switch off the heat and serve.
Cooking tips: when you cook water spinach you should stir fry water spinach on high heat. In order to keep green and fresh looking water spinach, we should add some white sugar when we stir fry water spinach.