Water Spinach Stir Fry Recipes
STIR-FRIED WATER SPINACH WITH GARLIC
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
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
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
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
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.
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- Trim and discard the bottom 2-3 inches of the woody ends then cut the remaining stems into 2-3 inch lengths. Cut the leafy top portions into 2-3 inch lengths and discard the leaves that are wilted.Soak the water spinach in a large bowl of cold water to remove dirt. Change the water a few times until the spinach are fully cleaned. Drain well.
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- Stir in the oyster sauce then add the Chinese water spinach into the wok. Stir fry for about 20-30 seconds until the leaves begin to wilt. Do not overcook.
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- Prepare the water spinach by cutting off the tough stems, usually 2 to 3 inches from the bottom end. Discard the leaves that are withered, have brown spots, or have turned yellow. Thoroughly rinse with tap water and transfer to a colander to drain. Separate the stems and leaves with a pair of kitchen scissors. Cut the stems into 1-inch long pieces.
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- Discard the tough stems and keep the tender parts. Then break the water spinach into 10cm length sections. Wash carefully and drain.
- Heat oil in wok over highest fire, add dried chili pepper and heat until they turn dark red. Add garlic, fry for a short time (around 5-8 seconds). Add water spinach and salt, quickly fry for no more than 20 seconds until all of the vegetables get seared evenly. Add salt and mix well.
- Serve immediately. After around 8-10 minutes, the vegetables become dark due to oxidation process. So this should be the last to make dish if you are preparing a large meal.
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