Vietnamese Recipes & Cuisines (Vegetables)

Spicy Spinach Stir-Fried with White Fungus Recipe

Ingredients : Serves 4

2 tablespoons

2 cloves

3 slices



1 medium


2 clumps



2 sheets

1 small

1 teaspoon

1 teaspoon

1 teaspoon

500 g

1 teaspoon

2 teaspoons


Garlic, smashed and peeled


Fresh red chilies, halve lengthwise,

seeded, then halved again

White or yellow onion, halved

cut into 1/2 cm slices

Dried white fungus, soaked in cool water

for 30 minutes, shredded

(reserve 2 tablespoons of the soaking liquid)

Dried tofu skin, soaked in cool water for 20 mins.

Carrot, peeled and thinly sliced

Sea salt

Raw sugar

White rice vinegar

Spinach, rinsed well and cut into segments

Black pepper

Sesame oil

Method :
  • Heat the oil in a wok until smoking hot, then fry garlic, ginger, chilies and onion for 2 minutes.

  • Add the fungus, tofu skin and carrot. Stir fry for a further 1 to 2 minutes.

  • Stir in the sea salt, raw sugar and the reserved 2 tablespoons fungus water. Cover with a lid, lower heat and simmer for 6 minutes.

  • Add vinegar, stir to mix, then put in the spinach, black pepper and sesame oil.

  • Stir fry for another 3 minutes or until the spinach is wilted and the stalks cooked through.

  • Serve with steamed rice.

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