stir-fried water cabbage with garlic

How to Make Stir-Fried Water Spinach with Garlic

Stir-fried water spinach, or "ong choy" in Cantonese, is a quick, nutritious, and flavorful dish popular across Asia. Its tender stems and leaves pair perfectly with aromatic garlic, creating a simple yet irresistible stir-fry. Here’s a step-by-step guide to mastering this classic.

Ingredients: 500g fresh water spinach, cleaned and trimmed (cut into 5cm lengths), 4-5 cloves garlic (sliced), 1 tbsp cooking oil, 1 tsp soy sauce, ½ tsp oyster sauce (optional), ¼ tsp sugar, and a pinch of salt.

Instructions:

1. Prep: Wash water spinach thoroughly to remove dirt. Trim the bottom roots and cut into even lengths. Pat dry to avoid splattering.

2. Sauté Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add sliced garlic and stir-fry until golden and fragrant (about 30 seconds—don’t let it burn).

3. Stir-Fry: Toss in water spinach and stir-fry for 2-3 minutes until wilted but still vibrant. Add soy sauce, oyster sauce (if using), sugar, and salt. Stir well to coat evenly.

4. Finish: Cook for another 1 minute until the spinach is tender-crisp. Adjust seasoning to taste and serve hot with steamed rice.

Tips: For a spicy kick, add sliced chilies with the garlic. High heat and quick cooking are key to retaining the spinach’s crunch and bright green color. Enjoy this healthy, delicious dish in under 10 minutes!