What is water spinach, you ask? If you’ve ever had a dish with “greens” in an Asian restaurant, you’ve likely had water spinach. You can find it fresh in most Asian markets and cook it up in all it’s delicious freshness with this simple recipe. Being a stir-fry, mise en place is key. Measure the ingredients before you begin cooking because once you start, it’s nearly done.
Time: 10 minutes
25g grapeseed or other neutral flavoured oil
4 cloves garlic – chopped
500g water spinach – bases discarded and stalks/leaves cut to 5cm pieces
1 red Thai chili – seeded and thinly sliced
25g oyster sauce
Preheat a wok with the oil on high.
When the oil just begins to smoke, add the garlic, stirring constantly for ten seconds.
Add the spinach and chili, stirring constantly until the spinach leaves darken.
Add the oyster sauce and water, stirring constantly for ten seconds.
Remove the spinach from the wok and serve immediately.