Garlic Stir-Fried Water Spinach
A quick and vibrant stir-fry featuring tender water spinach quickly cooked with aromatic garlic and finished with a savory soy sauce glaze. This classic Cantonese home-style dish comes together in minutes and pairs perfectly with steamed rice.
Story
Water spinach (also known as kangkong or ong choy) is a beloved leafy green in Cantonese cuisine, prized for its tender stems and delicate flavor. This simple stir-fry highlights the vegetable's natural freshness with minimal seasoning.
Ingredients
water spinach (kangkong)
300g (about 1 bunch)
garlic cloves, minced
3
vegetable oil
2 tablespoons
salt
1/2 teaspoon
light soy sauce
1 tablespoon
Instructions
1
Prep the greens
Rinse the water spinach thoroughly under cold running water. Trim off the root ends and any tough stems. Cut the entire vegetable into 2-inch sections, keeping the tender stems and leaves together.
2
Heat the wok
Place a wok or large skillet over high heat. Add the vegetable oil and let it shimmer. Add the minced garlic and stir-fry for about 30 seconds until fragrant and just starting to turn golden.
3
Stir-fry the spinach
Add all the water spinach at once. Stir-fry vigorously for 1-2 minutes, tossing constantly. The leaves should wilt slightly while the stems retain a slight crunch.
4
Season and serve
Sprinkle in the salt and drizzle the soy sauce directly over the greens. Toss quickly to distribute the seasoning evenly. Remove from heat immediately and serve hot alongside steamed rice.
