SPICY STIR-FRIED EGGPLANT, TOFU AND WATER SPINACH (ONG CHOY)
I had never cooked ong choy, also known as water spinach, until experimenting with this stir-fry. The hollow stems require a little more time to cook than the leaves so they are added first to the wok. I found that the leaves can be a bit stringy, but chopping them resolves that issue.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it cut side down. Roast for 15 minutes, until the skin begins to shrivel. Remove from the oven, transfer to a colander and let the eggplant drain, cut-side down, while you prepare the other ingredients. Then cut the eggplant in half down the middle and into 3/4-inch pieces.
- Meanwhile, drain and dry the tofu slices on paper towels and prepare the water spinach. Cut or break away the bottom 2 inches of the stalks. Break off the thicker, bottom part of the stems and wash thoroughly in 2 changes of water. Cut into 2-inch pieces. Spin in a salad spinner, then place on several thicknesses of paper towels to dry. Wash the leafy top part of the greens in 2 changes of water, spin dry twice, and chop coarsely. Place separately on paper towels to drain.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water. Add the salt and sugar and stir until dissolved. Combine the garlic, ginger and chiles in another bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil by pouring it down the sides of the pan and swirling the pan, then add the tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in the remaining oil, add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the red onion and stir-fry for 1 minute. Add the eggplant and stir-fry for 1 to 2 minutes, until all of it is tender. Add the water spinach stems and stir-fry for 1 minute. Add the spinach leaves, stir-fry for about 30 seconds and add the soy sauce mixture. Stir-fry for 1 minute, until the spinach has wilted, return the tofu to the wok along with cilantro. Stir together for a few seconds to amalgamate and remove from the heat. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 675 milligrams, Sugar 7 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aliha Rana
[email protected]This is my new favorite eggplant recipe! It's so easy to make and it's always a hit with my family and friends.
Tuana
[email protected]I love how versatile this recipe is. You can add or remove ingredients to suit your own taste.
Joseph Abayneh
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Maria Felton
[email protected]I'm on a diet, so I used low-fat tofu instead of regular tofu. It still turned out great.
Virtue world
[email protected]I'm allergic to eggplant, so I substituted zucchini instead. It turned out just as good!
Julie Hollandsworth
[email protected]This dish is perfect for a party. It's easy to make and it always gets rave reviews.
MD Salim Islam
[email protected]I'm not a vegetarian, but I still really enjoyed this dish. It's a great way to get your daily dose of vegetables.
Farhad Baloch Pti
[email protected]The ingredients in this recipe are a bit expensive. I'm not sure if it's worth the cost.
WWM TV
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes.
Ariana Maria (ari)
[email protected]I'm not sure what I did wrong, but my dish turned out really oily. I think I might have used too much oil.
Shoaib Akhter
[email protected]This dish is a great way to use up leftover eggplant and tofu.
Alfaf Ali
[email protected]The sauce is a bit bland for my taste. I added some extra chili paste to give it a bit more kick.
Nkemakolam Godswill
[email protected]I love the combination of eggplant, tofu, and water spinach in this dish. It's a great way to get your veggies in.
Victor Sally
[email protected]This is a great recipe for a quick and easy weeknight meal.
Ahsan Ali Dahar
[email protected]I didn't have water spinach, so I used bok choy instead. It still turned out great.
Drew Gonzo
[email protected]The sauce is a bit too spicy for me, but the rest of the dish is delicious.
Yonnette Yolanda
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The eggplant was so tender and flavorful.
Abishek Sah
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it without any complaints.
Shanice Benjamin
[email protected]Followed the recipe and it turned out great! The eggplant was especially delicious.
Marcela Castro
[email protected]This recipe is an explosion of flavors! The eggplant and tofu are perfectly cooked, and the water spinach adds a nice crunch. The sauce is also very flavorful, with just the right amount of heat.