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Spicy, umami, vibrant and silky veggie stir fry. Morning glory with fermented tofu sauce stirfry. Hi guys, welcome back to School Walk, 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 hearts, long stem, quite crunchy. So, we're gonna 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 half them. So, 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 flavored veggie stir fry. And we need some chilies. So we got two kinds of chilies here. Some just red chilies and bersai. Red chilies are basically just for the a bit of color. So we are just sealing it and shred it. For the spiciness, we try to keep them in same shape, similar shapes. So, what I'm doing basically just half 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. Uh, this is actually a trick taught by my mom. Um she told me that uh for these kind of vegetable
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 uh hot oil, they kind of steam and the steam will kind of protect the green color. Again, as I said, uh 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 whiny flavor. So we're going to use four blocks of them. So they always comes in brine. So we need some brine as well for the flavor and for the saltiness. 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 that saltiness. Tiny bit of chicken powder for the savoriness for a bit of kick and for the nice color. Bit of chili oil. So these are still a bit thick. We want to do just a splash of water. So now we start the stir fry. Start with a high heat to burn your walk until smoking hot. So now my walk is smoking hot. I'm going to turn it down to kind of a low heat cuz I want to kind of
sauté my aromatics, which is my garlic. So you want it sizzling but not burning. So once it's really fragrant, chilies 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. So waiting for it to turn into a slightly darker color. So now it's starting to welt down. You smell the spiciness. So you want to push everything away. Now we do the leaves. Once you've done the leaves, source this in round. Build up the heat before you stir it. So now my leaves has wilted down. Now we're going to add in some corn flour slurry to kind of thicken up the sauce coats on.
So if 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, savory, 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.
