Crispy and Flavorful Stir-Fried Water Spinach (Gong Xim Chai)
#SoutheastAsianCuisine #VegetableStirFry #HealthyRecipe #NuocMamGongXimChai #HomeCookingIdeas
It’s been a while since I last made this delicious and healthy stir-fried water spinach, also known as ‘Gong Xim Chai’! It’s so important to incorporate a variety of vegetables into our diet. While meat dishes are often popular, vegetable-centric meals can be just as satisfying and flavorful. This recipe aims to recreate the authentic flavors of Vietnam and Hong Kong, offering a simple yet incredibly tasty dish with a wonderful crispy texture.
Ingredients
- 300g Water Spinach (Gong Xim Chai)
- 2 Tbsp Chickpeas
- 10 Cooked Soybeans
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Scallions (Green Onions)
- 1 Tbsp Dried Red Chilies (or Red Pepper Flakes)
- 2 Tbsp Nuoc Mam Sauce (Fish Sauce)
Cooking Instructions
Step 1
Prepare the water spinach. Trim off any tough stems and separate the leaves and tender stems. Wash them thoroughly in cold water and drain well.
Step 2
Bring a pot of water to a rolling boil. Add the prepared water spinach and blanch for just 5 seconds. It’s crucial not to overcook it, as this will result in a mushy texture. A quick blanch is key to retaining its crispness.
Step 3
Immediately after blanching for 5 seconds, plunge the water spinach into ice-cold water to quickly stop the cooking process and preserve its vibrant green color. Drain the spinach thoroughly in a colander to remove excess water.
Step 4
Prepare the cooked soybeans and chickpeas, which will add texture and substance to the stir-fry. Since they are pre-cooked, simply rinse them under running water before use.
Step 5
Heat a wok or large skillet over medium-high heat and add cooking oil. Add the chopped scallions, minced garlic, and dried red chilies (or red pepper flakes). Stir-fry until fragrant, creating a flavorful garlic-scallion oil.
Step 6
Once the aromatics are fragrant, it’s time for a quick stir-fry. Increase the heat to high. Add the drained water spinach, cooked soybeans, chickpeas, and nuoc mam sauce to the wok. Stir-fry vigorously for 1 to 2 minutes, just until the ingredients are coated with the sauce and the water spinach is slightly wilted but still crisp. Be careful not to overcook, as this will make the water spinach lose its signature crunch.
Step 7
The dried red chilies provide a pleasant spicy kick, while the nuoc mam sauce (fish sauce) adds a savory depth of flavor, creating a perfectly balanced and delicious stir-fry.
Step 8
This dish brings back fond memories of water spinach and yu choy stir-fries enjoyed in Hong Kong and Vietnam. The combination of a satisfyingly crisp texture, a hint of spice, and a rich umami flavor is truly addictive! While I’ve made similar stir-fries before, adding the healthy chickpeas and soybeans this time introduces a delightful new texture and visual appeal to the dish.
