Water spinach, or kangkong, is a versatile and nutritious green popular in Asian cuisine. Stir-frying is its most common cooking method, highlighting its tender stems and leaves while absorbing bold flavors. Here’s a basic guide to mastering this dish.
Ingredients: 500g water spinach, 2 garlic cloves (minced), 1 tbsp cooking oil, 1 tsp soy sauce, ½ tsp oyster sauce (optional), a pinch of salt, and a dash of sesame oil.
Steps:
1. Prep: Trim the tough bottom stems of water spinach and wash thoroughly. Drain well.
2. Sauté: Heat oil in a wok over high heat. Add minced garlic and stir-fry until fragrant (10-15 seconds).
3. Cook: Add water spinach and toss quickly. Drizzle with soy sauce and oyster sauce, then season with salt. Stir-fry for 2-3 minutes until the leaves wilt but remain vibrant.
4. Finish: Turn off the heat. Drizzle with sesame oil, toss once, and serve hot.
Tips: For a spicy kick, add chopped chili with the garlic. Avoid overcooking to retain crispness. This dish pairs perfectly with steamed rice, offering a quick, healthy, and flavorful meal. Enjoy!
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