Ingredients
Equipment
Mixing bowl
Cooking Instructions
- Wash the water spinach thoroughly and drain well.
- Trim away any tough ends and cut the stems and leaves into 3-inch pieces.
- In a small bowl, combine the soy sauce, sesame oil, sugar, and water.
- Heat a wok or large skillet over high heat until very hot.
- Add the vegetable oil, garlic, and sliced chili. Stir-fry for about 20-30 seconds until fragrant.
- Add the thicker water spinach stems first and stir-fry for about 1 minute.
- Add the remaining stems and leaves.
- Pour in the prepared sauce and toss everything quickly over high heat.
- Stir-fry for another 1-2 minutes, just until the leaves wilt and the stems remain slightly crisp.
- Season with black pepper, garnish with sesame seeds if desired, and serve immediately.
Nutrition
Notes
Water spinach is also commonly sold as kangkung, ong choy, or morning glory.
Keep the heat high and the cooking time short to preserve the vegetable’s crisp texture and bright color.
Adjust the amount of chili depending on your preferred spice level.
Add tofu or mushrooms for a more substantial vegetarian dish.
Serve immediately with steamed jasmine rice for a simple meal.
Keep the heat high and the cooking time short to preserve the vegetable’s crisp texture and bright color.
Adjust the amount of chili depending on your preferred spice level.
Add tofu or mushrooms for a more substantial vegetarian dish.
Serve immediately with steamed jasmine rice for a simple meal.