Sweet and Sour Water Spinach Stems
A quick and flavorful stir-fry featuring crisp water spinach stems tossed in a tangy sweet and sour sauce. This dish transforms simple vegetable stems into a vibrant, addictive side dish that's perfect with steamed rice.
Story
Water spinach stems have a wonderful crunchy texture that pairs beautifully with a classic sweet and sour sauce. This dish comes together in minutes, making it an ideal weeknight dinner addition.
Ingredients
water spinach
1 bunch, stems only
vegetable oil
2 tablespoons
dried red chilies
3-4 pieces
garlic cloves
3, minced
rice vinegar
2 tablespoons
sugar
1 tablespoon
salt
to taste
sesame oil
1 teaspoon, optional
Instructions
1
Prepare the vegetable stems
Separate the leaves from the water spinach, reserving the leaves for another use. Pinch or break the stems into 2-inch pieces. Lightly crush each stem with your fingers to help them absorb the sauce better during cooking.
2
Create the sweet and sour mixture
In a small bowl, combine the rice vinegar and sugar. Stir until the sugar dissolves completely. Set this aside near your stove for quick access.
3
Bloom the aromatics
Heat vegetable oil in a wok or large skillet over medium-low heat. Add the dried red chilies and minced garlic. Stir continuously for about 30 seconds until fragrant—watch closely to prevent burning.
4
Stir-fry the stems
Increase the heat to high. Add the water spinach stems and toss continuously for 1-2 minutes until they turn bright green and start to soften slightly while retaining their crunch.
5
Finish with sauce
Pour the vinegar-sugar mixture over the stems. Toss vigorously for another 30 seconds until everything is well coated and the sauce has slightly thickened. Season with salt. Remove from heat and drizzle with sesame oil if desired. Serve immediately.
