Spicy and Fragrant Stir-Fried Water Spinach Recipe
Easy Stir-Fried Water Spinach for Beginners
Experience the authentic taste of Bali with this amazing dish! I’ve finally recreated the incredible ‘Stir-Fried Water Spinach’ that’s bursting with savory flavor and delightful aroma, making it a true rice thief! It’s surprisingly simple to make at home.
Main Ingredients- Water spinach 400g
- Whole garlic cloves 7
- Dried chili peppers (peperoncino) 6
Cooking Instructions
Step 1
Rinse the fresh water spinach thoroughly under running water. Then, soak it in water with a splash of vinegar for about 5 minutes. This helps to loosen and remove any dirt or impurities effectively.
Step 2
After draining the water spinach completely, cut it into approximately 4cm lengths for easy eating. It’s helpful to separate the stems from the leaves before stir-frying.
Step 3
Here’s a key tip for stir-frying: start by cooking the thicker stems of the water spinach first to maintain a crisp texture. Add the leaves later to cook them until tender.
Step 4
Prepare the 7 whole garlic cloves by peeling and thinly slicing or mincing them. Remove the seeds from the 6 dried chili peppers and chop them finely. If you prefer more heat, you can leave the seeds in.
Step 5
Using a mortar and pestle or a small bowl, lightly crush the minced garlic and chopped chili peppers together. This process helps to meld their flavors and aromas, creating a richer taste. Aim for a slightly chunky texture rather than a fine paste.
Step 6
This step is optional, but it signifies that your preparation is complete. We’ll move on to the stir-frying right away!
Step 7
Heat a wok or large pan over medium-low heat. Add 2 Tbsp of chili oil, and then add the crushed garlic and chili mixture. Stir-fry slowly until fragrant, being careful not to burn the garlic.
Step 8
Once the garlic and chili are fragrant, add 2 Tbsp fish sauce, 3 Tbsp cooking wine (or ginger powder and mirin), 2 Tbsp oyster sauce, 1 tsp soy sauce, and 2 Tbsp water. Bring the sauce to a rolling boil over high heat, allowing the flavors to combine.
Step 9
When the sauce is boiling, add the thicker stem parts of the water spinach first and stir-fry quickly over high heat. Cook until the stems start to turn slightly translucent.
Step 10
When the stems are almost cooked, add the leaves. The leaves wilt quickly, so adding them now ensures they cook perfectly alongside the stems.
Step 11
Continue to stir-fry rapidly over high heat for about 30 seconds to 1 minute after adding the leaves. Avoid overcooking, as this can make the water spinach watery and lose its crispness. Gently toss to coat the vegetables with the sauce as they wilt.
Step 12
Just before turning off the heat, sprinkle in a pinch of black pepper, a pinch of sesame seeds, and drizzle with 1 Tbsp of sesame oil. This adds a wonderful nutty aroma and enhances the flavor. Serve immediately onto a plate while still hot to preserve the crisp texture.
Step 13
Transfer the delicious stir-fried water spinach to a serving dish. Enjoy this flavorful dish with a bowl of warm rice!
