Spicy Morning Glory Stir-Fry with Fermented Tofu Sauce

Spicy, umami, vibrant and silky veggie stir-fry. Morning Glory with fermented tofu sauce stir-fry. Hi guys, welcome back to School of Wok, London's premier Asian cooking school. Today we're making Morning Glory stir-fry with fermented tofu sauce. So first thing, Morning Glory, some call it water spinach. They have a kind of hollow part, long stem, quite crunchy. So we're going to divide them, leaves, put that aside. For the stem, you can, what you can do, crush it a little bit, so the sauce can go in better. Just halve them. You can see it's actually hollow in here. So for the garlic here, we're going to roughly chop them. Quite a bit of garlic. This is a strong flavoured veggie stir-fry. And we need some chillies. So we've got two kinds of chillies here. Some just red chillies and bird's eye. Red chillies are basically just for a bit of colour. So we are just just seeding it and shred it. Bird's eye for the spiciness. We try to keep them in same shape, similar shapes. So what I'm doing, basically just halve them, but not cutting them all the way through. So I washed the Morning Glory here. You don't want to fully dry it before you do the stir-fry. This is actually a trick taught by my mom. She told me that for these kind of vegetables that's really green and also cooks down really quickly, you want to wash it right before you cook it. So the water, when the water on the surface of your vegetable touches the really hot oil, they kind of steam and the steam will kind of protect the green colour. Again, as I said, we're going to put them in separate piles. Stem first and then your leaves. The star of the sauce we're going to make today is your white fermented tofu. So these are white fermented tofu. They're really kind of funky, has that rice wine-y flavour. So we're going to use four blocks of them. So they always come in brine, so we need some brine as well for the flavour and for the And for these ones, you really need to smash it up. Use your fork. So after you smash everything inside the tofu, there might be some big chunks of skin. In the restaurants, they will always throw this away so the dish actually looks better. But we're home cooking today, so I'll just keep it. So these are really salty, so we're going to add in some sugar to balance out the saltiness. Tiny bit of chicken powder for the savouriness. For a bit of kick and for the nice colour, a bit of chilli oil. So these are still a bit thick. You want to do just a splash of water. So now we start the stir-fry. Start with a high heat to burn your wok until smoking hot. So now my wok is smoking hot. I'm going to turn it down to kind of a low heat because I want to kind of sauté my aromatics, which is my garlic. So you want it sizzling but not burning. Once it's really fragrant, chilli is in. Just for a couple seconds, I'm going to turn up my heat to really high. I'm going to add in my stems. Spread it out. Waiting for it to turn into a slightly darker colour. So now it's starting to wilt down. You smell the spiciness, so you want to push everything away. Now we do the leaves. Once you've done the leaves, sauce is in. Around the edge. Build up the heat before you stir it. So now my leaves have wilted down. Now we're going to add in some cornflour slurry to kind of thicken up the sauce coat on. You can see there's no runny sauce at the bottom. Has nicely coated on the vegetable. Now we're going to turn off the stove and serve. Now we're going to taste. Of course you need a bowl of rice and both the leaves and stem. Spicy, savoury and crunchy. If you like our recipe, if you like what we're cooking here, don't forget to like, subscribe and comment below and we'll see you next week. Bye.