Stir Fried Water Spinach Recipes

STIR-FRIED WATER SPINACH WITH GARLIC

Stir-Fried Water Spinach with Garlic image

This quick cooking side dish is ready in 15 minutes but only five of those minutes are hands-on in the kitchen, making it a perfect addition to any weeknight menu. Look for water spinach (called rau muong or ong choy) in Asian markets. Regular spinach is a fine substitute, though it won't have the same silkiness. You can top it with your favorite protein for a one-dish dinner. Try adding tofu, chicken, shrimp, or even seared tuna to your bowl for a hearty dinner that won't leave you feeling stuffed. Add this recipe to your rotation to expand your palate and bring some flavor to the table.

Provided by Andrea Nguyen

Time 15m

Yield Serves 4 (serving size: about 1/2 cup)

Number Of Ingredients 8

Ingredients

1 pound fresh water spinach, wide parts of stems trimmed
4 teaspoons canola or other neutral oil, divided
1 tablespoon oyster sauce
1 teaspoon fish sauce
1/2 teaspoon sugar
1 tablespoon minced fresh garlic, divided
2 teaspoons water
1 teaspoon cornstarch

Steps:

Cut spinach into 3- to 4-inch pieces. Rinse and drain well. Bring a large Dutch oven filled with water to a boil over high heat. Add spinach; cook 30 seconds or until wilted. Drain; rinse with cold water. Drain well.
Combine 1 teaspoon oil, oyster sauce, fish sauce, and sugar in a small bowl; stir with a whisk. Stir in 1 teaspoon garlic. Combine 2 teaspoons water and cornstarch, stirring with a whisk.
Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high until hot but not smoking. Add remaining 2 teaspoons garlic; cook 15 seconds or until fragrant, stirring constantly. Pour off excess water from spinach; add spinach to pan. Cook 3 minutes or until thoroughly heated, stirring constantly. Stir in oyster sauce mixture. When spinach begins to release juices, add cornstarch mixture. Cook, stirring constantly, 1 minute or until sauce thickens and spinach takes on a silky finish.

Nutrition Facts : Calories 76, Carbohydrate 6 g, Cholesterol 0.0 mg, Fat 5.1 g, Fiber 3 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 267 mg, Sugar 1 g

STIR FRIED WATER SPINACH

Stir Fried Water Spinach image

Provided by Corinne Trang

Categories side-dish

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 1/2 cups vegetable oil
1 large clove garlic, peeled and minced
1 pound water spinach, stems trimmed, washed, drained, and halved crosswise
Freshly ground, black pepper
1 tablespoon preserved bean curd or fish sauce

Steps:

Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.

STIR FRIED WATER SPINACH

Stir Fried Water Spinach image

Provided by Corinne Trang

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 1/2 cups vegetable oil
1 large clove garlic, peeled and minced
1 pound water spinach, stems trimmed, washed, drained, and halved crosswise
Freshly ground, black pepper
1 tablespoon preserved bean curd or fish sauce

Steps:

Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.

WATER SPINACH STIR-FRY

Water Spinach Stir-Fry image

It is hard to imagine the Viet table without water spinach (a.k.a. morning glory in English, rau muông in Vietnamese, and ong choy in Cantonese; illustrated on page 174), a long, tubular leafy green that is part of the lifeblood of the country and appears in many guises. The tender tops with their pointy leaves are often boiled or stir-fried. The hollow stems are sometimes laboriously split into slender pieces, dropped in water to curl, and then the crunchy raw spirals are used as a garnish for certain noodle dishes, such as Crab and Shrimp Rice Noodle Soup (page 215); as a bed for a beef stir-fry; or as a lightly dressed salad. Water spinach is also pickled. Even today my parents become wistful at the mention of a rustic meal of boiled rau muông, soup prepared from the left over cooking liquid, a heady fish kho, and rice. So, it was a sad moment when we arrived in the United States to discover that we could not afford water spinach, which cost nearly two dollars a pound and was not widely available. What had once been an everyday vegetable was suddenly a splurge. When my parents did buy it, my mother would stir-fry the greens with garlic and fermented shrimp sauce (mâm tôm) and finish the dish with lots of lime. Aromatic, earthy, and tangy, the traditional combination was a comforting reminder of our culinary roots. Nowadays, rau muông is thankfully much less expensive and is easily found at Chinese and Southeast Asian markets. During the peak summer season, prices are downright cheap. Here are two options for stir-frying the bounty: first, the soulful dish of my youth, followed by a more modern preparation flavored with garlic and oyster sauce, which pairs well with Eastern and Western dishes (try it with a steak). If you can't find water spinach, Western spinach can be used for either of the two stir-fries that follow.

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 1

Ingredients

1 bunch water spinach, 1 3/4 to 2 pounds

Steps:

Take each stem of water spinach and snap, twist, or cut off the bottom 4 inches, which tend to be too fibrous to eat. (As a test, try chewing on some of the hollow stem to see how much you should discard; in general, stems over 1/4 inch wide are too tough. Tough stem sections may be split for noodle soup; see page 216 for details.) Cut the trimmed water spinach into 3-inch sections and wash well in several changes of water, discarding any unsavory parts. Drain in a colander.
In a large pot, bring a generous amount of water (enough to cover the water spinach) to a rolling boil. Add the water spinach, moving it around with chopsticks or a spoon to ensure even cooking. Once it has wilted, after just under a 1 minute, drain it in the colander and flush with cold water. Press gently to expel excess water and then place near the stove and use for one of the following stir-fries. You may also ready the water spinach several hours in advance of stir-frying; cool, cover, and keep at room temperature.

EASY FRIED SPINACH

Easy Fried Spinach image

This is a dish I stumbled across while I was in China and tried to emulate. Of all my various original recipes, this is the one of my families favorites. It is simple, requires few ingredients and is easy and fast.

Provided by roteir

Categories Side Dish Vegetables Greens

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

¼ cup canola oil
¼ cup unsalted butter
2 (10 ounce) bags fresh spinach leaves
8 cloves garlic, thinly sliced

Steps:

Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 4.8 g, Cholesterol 20.3 mg, Fat 17.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 5.6 g, Sodium 76.5 mg, Sugar 0.4 g

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