The water spinach contains a relatively rich amount of crude fiber, which promotes bowel movement and has a laxative and detoxifying effect. I often buy a bundle to stir-fry at home. Sometimes with garlic, sometimes with red fermented tofu, or white fermented tofu, each has its own unique flavor. I particularly love the taste when cooked with white fermented tofu. It is very convenient to cook, and there's no culinary skill required; just quickly stir-fry it and add the fermented tofu for seasoning. It is a dish that detoxifies and cleanses the intestines, especially suitable for health-conscious women who are concerned about gaining weight. 
Method 1 of Fermented Tofu Water Spinach
Ingredients:
Main Ingredients: 400 grams of water spinach. Seasonings: 2 tablespoons of peanut oil, 1/3 teaspoon of salt, 4 cloves of garlic, 2 red chili peppers, 20 ml of water, 1 piece of white fermented tofu.
Steps:
1. Wash the water spinach thoroughly, then cut into sections 3-5 cm long. Crush the garlic and finely chop it, slice the chili peppers into strips, and in 20 ml of cold water, crumble the fermented tofu and set aside as the fermented tofu sauce.
2. Heat a wok, pour in enough peanut oil, when the oil reaches 60% heat, add the chopped garlic and chili strips, and fry over low heat until fragrant. When the garlic turns yellow, turn up the heat and immediately add the water spinach, sprinkle some water around the wok and quickly stir once, then add the previously prepared fermented tofu sauce.
3. Cover the wok for half a minute, then use chopsticks to thoroughly stir the water spinach. This step should be done quickly, and timing must be precise, otherwise, the vegetables will easily change color. Add salt and serve.
Method 2 of Fermented Tofu Water Spinach
Ingredients:
Main Ingredients: 200g of water spinach, 4 pieces of white fermented tofu. Condiments: oil, garlic, red pepper.
Steps:
1. Thoroughly wash the water spinach and cut it into inch-long segments (separating the leaves from the stems if desired). Chop the garlic into thin slices. Crush the white fermented tofu and mix it with a little broth and water to make the fermented tofu sauce.
2. Heat a wok, adding a small amount of lard and vegetable oil. After the lard melts, add the garlic slices and stir-fry until fragrant.
3. First, add the water spinach stems, stir-fry evenly, then add the water spinach leaves and stir-fry again until evenly mixed.
4. Once the water spinach softens slightly, add the fermented tofu sauce and stir-fry a few times before serving. You can also add red pepper for extra flavor according to your preference.
Method 3 of Fermented Tofu Water Spinach
Ingredients:
Water spinach, red chili pepper, garlic, fermented tofu, salt, monosodium glutamate, sugar, white pepper.
Steps:
1. Remove the old leaves and tough stems from the water spinach, cutting the tender parts into small sections after washing. Finely chop the garlic, and slice the red chili pepper.
2. Prepare the fermented tofu sauce by mixing the fermented tofu, sugar, salt, monosodium glutamate, and water in a small bowl.
3. Mix lard and vegetable oil (a small amount of lard), heat the oil to 70% hot, then add the chopped garlic and chili strips and stir-fry until fragrant. Add the water spinach and stir-fry over high heat.
4. As soon as the water spinach starts to soften and change color, quickly pour in the prepared fermented tofu sauce, stir-fry evenly, add a little white pepper, and stir-fry a couple more times before serving.
Tips for Cooking Fermented Tofu Water Spinach
1. Note that you need enough oil to cook water spinach, using lard helps prevent discoloration and enhances the flavor. Use high heat and quick movements, slow cooking or low heat can result in overcooked vegetables. Do not cook too much at one time as it will be difficult to stir evenly and heat uniformly.
2. Fermented Tofu Water Spinach is a Cantonese stir-fry. Water spinach is rich in calcium and fiber, which benefits heart muscle contraction and has a blood pressure-lowering effect. Also, do not cook too much at one time as uneven heating can affect the taste.