Stir-Fried Water Spinach Leaves
A quick and vibrant Chinese stir-fry that highlights the delicate flavor of water spinach leaves. Ready in minutes, this dish brings tender, lightly wilted greens to your table with minimal fuss.
Story
Water spinach (also known as kong xin cai or ong choy) is a beloved leafy green in Chinese cuisine. This simple stir-fry preserves its natural freshness while adding a hint of garlicky goodness.
Ingredients
water spinach leaves
10 ounces (300g)
vegetable oil
2 tablespoons
garlic cloves, minced
3
salt
to taste
optional: pinch of sugar
to balance flavors
Instructions
1
Prep the leaves
Rinse the water spinach leaves thoroughly under cold running water. Shake off excess moisture and set aside.
2
Heat the wok
Place a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Let the oil shimmer.
3
Bloom the garlic
Add the minced garlic and stir for about 10 seconds until fragrant. Be careful not to let it burn.
4
Stir-fry the greens
Add all the water spinach leaves at once. They will mound high above the wok—that's normal. Let them sit undisturbed for 20-30 seconds to wilt slightly, then gently toss. Continue cooking for another minute until uniformly wilted but still vibrant.
5
Season and serve
Sprinkle with salt and a tiny pinch of sugar if using. Toss briefly to combine. Remove from heat and serve immediately while hot.
