• 1 jar of AFC White or Chili Bean Curd Cubes (fermented tofu)
  • 1 batch of water spinach (ong-choy) greens
  • 2 green chili peppers
  • 1 tablespoon garlic, ground
  • 1 tablespoon olive oil


  1. Clean and cut water spinach (ong-choy) into 1 1/2-inch long strips.
  2. Slice the green chili peppers (do not use seeds).
  3. Scoop out 1 cube of white or chili bean curd, puree.
  4. Use medium sauce pan or wok, heat oil over medium-high heat.
  5. Add ground garlic and green chili peppers.
  6. Stir for 30 seconds then add pureed fermented bean curd.
  7. Mix all sauce ingredients evenly and add water spinach (ong-choy)
  8. Stir fry for 3 minutes until leaves are dark and tender.
  9. Ready to serve.

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