Water Spinach Stir Fry Recipe (Ong Choy / Kong Xin Cai)

Water spinach: A leafy green vegetable known for its tender stems and mild flavor. Garlic: Adds a pungent, aromatic flavor to the dish. Vegetable oil: Used for stir-frying the ingredients. Soy sauce: Provides a salty, umami taste. Oyster sauce: Adds a rich, savory depth to the stir fry. Sugar: Balances the flavors with a touch of sweetness. Salt: Enhances the overall taste of the dish.

When stir-frying water spinach, make sure to keep the wok on high heat throughout the cooking process. This ensures that the vegetable cooks quickly and retains its vibrant green color and crisp texture. Additionally, be mindful not to overcrowd the wok, as this can cause the water spinach to steam rather than stir-fry, resulting in a soggy dish.

• water spinach - Substitute with spinach: Spinach has a similar texture and can absorb flavors well, making it a good alternative.

• water spinach - Substitute with bok choy: Bok choy has a mild flavor and a crunchy texture that works well in stir-fries.

• garlic - Substitute with shallots: Shallots provide a similar aromatic base and a slightly sweeter taste.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for stir-frying.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and savory flavor, though slightly different, it can still enhance the dish.

• sugar - Substitute with honey: Honey provides a natural sweetness and can balance the savory elements of the dish.

• salt - Substitute with sea salt: Sea salt has a cleaner taste and can be used in the same quantity as regular salt.

• Allow the water spinach stir fry to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled water spinach stir fry into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• If you plan to consume the stir fry within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the water spinach stir fry. Place the stir fry in a freezer-safe container or a resealable freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the dish has been stored.

• When ready to reheat, thaw the frozen water spinach stir fry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the dish.

• Reheat the stir fry in a wok or skillet over medium heat. Add a splash of vegetable oil or a bit of water to help revive the dish and prevent it from drying out.

• Stir-fry until the water spinach is heated through, ensuring it remains tender but still crisp. Adjust the seasoning if necessary before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover water spinach stir fry.
  4. Stir-fry for 2-3 minutes until heated through, ensuring the water spinach remains crisp.

• Microwave Method:

  1. Place the water spinach stir fry in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few small holes to allow steam to escape.
  3. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the water spinach stir fry evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent the vegetables from drying out.
  4. Bake for 10-15 minutes, checking occasionally to ensure it is heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the water spinach stir fry in the steamer basket.
  3. Cover and steam for 3-5 minutes until heated through, maintaining the crispness of the water spinach.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the water spinach stir fry in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used to stir and toss the ingredients in the wok, ensuring even cooking.

• Knife: A sharp tool used to mince the garlic and cut the water spinach into 3-inch pieces.

• Cutting board: A sturdy surface on which to chop the garlic and water spinach.

• Measuring spoons: Tools used to measure out the soy sauce, oyster sauce, sugar, and salt accurately.

• Bowl: A container to hold the washed and cut water spinach before cooking.

• Garlic press: An optional tool to quickly mince the garlic if you prefer not to use a knife.

• Serving plate: A dish to serve the stir-fried water spinach immediately after cooking.

Prep ingredients in advance: Wash and cut the water spinach ahead of time, and mince the garlic to save time during cooking.

Use high heat: Cooking on high heat ensures the water spinach cooks quickly and retains its crisp texture.

Measure sauces beforehand: Pre-measure the soy sauce, oyster sauce, sugar, and salt so you can add them swiftly during the stir-fry.

Organize your workspace: Keep all ingredients and utensils within reach to streamline the cooking process.