China · Sichuan
Stir-Fried Water Spinach with Garlic
Water spinach flash-fried with garlic over a fierce flame until the stems soften and the leaves turn glossy green. Classic Sichuan small-plate flavour.
Water spinach is the default green for the whole of southern China, and this hot-garlic style is the version served in Sichuan and Hunan restaurants, where the wok never stops moving. Blanching the stems for a few seconds before the leaves go in keeps them from going to slime. The dry-hot-pan-then-add-oil opening is the standard way to keep a stir-fry from tasting raw.
Ingredients
- water spinach250 g
- cooking oil45 ml
- salt2 g
- sugar3 g
- light soy sauce8 ml
Directions
- 1
Wash the water spinach, discard any rotten leaves or tough stems and cut it evenly into 2 or 3 lengths so the pieces are not awkward to stir-fry.
- 2
Pour a little oil into the wok and heat it until it just begins to smoke, then lift the wok and swirl the hot oil around the sides so it coats the base evenly before adding the rest of the oil.
- 3
Add the chopped garlic and fry over low heat for 10 to 15 seconds until fragrant.
- 4
Add the water spinach as quickly and evenly as you can, turn the heat to high and use the spatula in one hand and chopsticks in the other to keep the greens moving until they soften and turn green.
- 5
Put the chopsticks aside and stir-fry with the spatula for 15 to 20 seconds so the greens heat evenly, then add 2 g of salt, 3 g of sugar and 8 ml of light soy sauce.
- 6
Carry on stir-frying over high heat for 10 seconds, then serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.