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Loading...A classic Chinese home-style stir-fry featuring crisp water spinach stems and tender leaves tossed with fragrant garlic. Ready in minutes, it highlights the vegetable's naturally sweet, grassy flavor and pairs perfectly with steamed rice.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings4
Yield4 side servings
Nutrition Facts
Per serving (estimated)
- 75 kcalCalories
- 4 gFat
- 0.5 gSaturated Fat
- 6 gCarbs
- 2 gFiber
- 2 gSugar
- 3 gProtein
- 320 mgSodium
- 380 mgPotassium
- 90 mgCalcium
- 2 mgIron
- 35 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the stir-fry
- 1 lb (450 g) fresh water spinach (ong choy), tough ends trimmed
- 5 large garlic cloves, finely minced
- 1 1/2 tbsp vegetable oil
- 1 tsp sesame oil
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp water or low-sodium chicken stock
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp ground white pepper
- 1/4 tsp granulated sugar
Directions
- Wash the water spinach in 2 to 3 changes of cold water to remove all grit, then drain well in a colander. Pat dry with a clean towel so excess water doesn't dilute the stir-fry.
- Separate the crisp stems from the leaves. Cut the stems on the bias into 2-inch (5 cm) pieces and keep the leaves whole; set both aside.
- In a small bowl, whisk together the Shaoxing wine, water or stock, salt, white pepper, and sugar so the seasonings are ready to add in one quick pour.
- Heat a wok over high heat until just smoking, then swirl in the vegetable oil. Add the minced garlic and stir-fry for about 10 seconds until pale gold and very fragrant—do not let it brown.
- Add the stems first and stir-fry for 45 to 60 seconds, tossing constantly, until they turn bright green and are just tender but still snappy.
- Pour in the sauce mixture and immediately add the leaves. Toss vigorously for 30 to 45 seconds with a wok spatula until the leaves just wilt but stay vividly green.
- Off the heat, drizzle the sesame oil around the edge of the wok, give one final toss, and slide onto a warm plate. Serve immediately with steamed jasmine rice.
Cook’s Notes
- A screaming-hot wok is essential for true wok hei; cold or lukewarm pans will steam the greens and turn them limp.
- Add the stems before the leaves—they need extra seconds to become tender-crisp without overcooking the more delicate foliage.
- If you can't find water spinach, substitute with baby bok choy halves or Chinese broccoli (gai lan), adjusting cook time accordingly.
- For a touch of heat, toss in 2 to 3 dried red chilies with the garlic or finish with a pinch of white pepper at the table.
- Buy water spinach with bright, crisp stems and deep green leaves; avoid bunches that look wilted or have yellowing foliage.
