Stinky but delicious! – Stir-Fried Ong Choy Recipe with Shrimp Paste

Ong Choy



I was at the Noe Valley’s farmers market yesterday and spotted some fresh ong choy! I bought one bunch for under $3.

Ong Choy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I was either going to use fermented bean curd or shrimp paste and decided on the latter this time.  The ingredient list is surprisingly short for such a tasty dish.

Ingredients

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Trim the stems.

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Cut the choy into sections.

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Heat a wok over high heat until it starts smoking. Add a swirl or two of canola oil.

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Add minced garlic. Oops. What happens when you are the photographer as well as the cook. Burned garlic. I minced more garlic and repeated this step. Except didn’t take a picture.

Garlic

 

After quickly stirring the garlic, add the ong choy.

Add Ong Choy

 

Carefully stir-fry until the ong choy has cooked down a bit. Add sliced red chili peppers and stir-fry a few minutes.

Chili Peppers

 

Add 1 tbsp  of shrimp paste and incorporate with ong choy.

Shrimp Paste

 

Add a little under a tsp of Chinese cooking wine and stir-fry.

Chinese cooking wine

 

Add a squirt of soy sauce and stir-fry.

Soy sauce

 

Transfer from wok to a bowl and serve immediately.

Ong Choy

 

I thought it tasted pretty good although Anna thought it was a bit salty for her. Next time I’ll omit the fish sauce. I think that added that extra salty taste. Otherwise I was happy with the results. Next time I will use fermented bean curd instead.

 

 

3 thoughts on “Stinky but delicious! – Stir-Fried Ong Choy Recipe with Shrimp Paste

    1. I usually like it with fermented tofu. i probably won’t use fish sauce (or soy sauce for that matter) next time. Next time I will use the fermented tofu!

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