stir-fried water spinach with garlic

One trip to Cabramatta, I’m back with my Asian cooking. I find places like that incredibly inspiring. I’m exactly the same after having an Indian meal at Nilgiris: totally inspired. 

On the day of our trip to Cabramatta, our friends took us to some Asian grocery shops, not just Loving Hut, for lunch. I picked up some Asian condiments from one shop, vegan frozen food and sweet potato noodles from another. In one of those shops, though, I found a fresh bunch of water spinach. My friend, Linda, quickly explained how to cook it.

Stir-Fried Water Spinach is one fast and delicious dish that you could put together in a jiffy. It is a perfect addition to any other high-protein dish, such as tofu steaks, as well as a main dish with the addition of tofu or other mock meats. 

This quick-cooking side dish is ready in 15 minutes, with only 5 of those minutes hands-on in the kitchen, making it a perfect addition to any weeknight menu. Look for water spinach (called rau muong or ong choy) in Asian markets. You will find it. Regular spinach is a fine substitute, though it won’t have the same silkiness. You can top it with your favourite protein for a one-dish dinner. Adding this recipe to your rotation will definitely expand your palate and bring some flavour to the table, too.

stir-fried water spinach with garlic

Recipe by AyshimCourse: SidesCuisine: Asian

Servings

4

servings

Ingredients

• 1 bunch fresh water spinach, wide parts of stems trimmed

• 4 teaspoons vegetable oil, divided

• 1 tablespoon vegan oyster sauce

• 1 teaspoon vegan fish sauce

• 1/2 teaspoon sugar

• 1 tablespoon minced fresh garlic, divided

• 2 teaspoons water

• 1 teaspoon cornstarch

Directions

• Cut water spinach into 5 cm pieces. Rinse and drain well. Bring a large pot filled with water to a boil over high heat. Add spinach and cook for 30 seconds or until wilted. Drain, rinse with cold water and then drain well.
• Combine 1 teaspoon oil, vegetarian oyster sauce, vegan fish sauce, and sugar in a small bowl; stir with a whisk. Stir in 1 teaspoon of garlic. Combine 2 teaspoons of water with cornstarch, whisking to combine.
• Heat the remaining 1 tablespoon of oil in a wok over medium-high heat until hot but not smoking. Add the remaining 2 teaspoons of garlic; cook for 15 seconds, or until fragrant, stirring constantly. Pour off the excess water from the spinach; add it to the pan. Cook 3 minutes or until thoroughly heated, stirring constantly. Stir in the vegetarian oyster sauce mixture. When spinach begins to release its juices, add the cornstarch mixture. Cook, stirring constantly, for a minute or until the sauce thickens.
• When water spinach takes on a silky finish, it’s ready.