Chinese 8 min

Chinese Stir-Fried Water Spinach (Kong Xin Cai)

Name: Chinese Stir-Fried Water Spinach (Kong Xin Cai)
Total time: 8 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb water spinach (morning glory), cut into 3-inch pieces; 6 cloves garlic, minced; 2 tablespoons fermented tofu (nam yu) or 1 teaspoon shrimp paste; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 teaspoon sugar; 2 tablespoons vegetable oil; 1/2 teaspoon white pepper

veganvegetariandairy-freequickhealthy

Ingredientsfor 2

Cal

Protein

Carbs

Fat

11 lb water spinach (morning glory), cut into 3-inch pieces
26 cloves garlic, minced
32 tablespoons fermented tofu (nam yu) or 1 teaspoon shrimp paste
42 tablespoons oyster sauce
51 tablespoon soy sauce
61 teaspoon sugar
72 tablespoons vegetable oil
81/2 teaspoon white pepper

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Instructions

1
Wash water spinach thoroughly. Separate leafy tops from thicker stems — stems need 30 seconds more cooking than the leaves. Shake off excess water but do not dry completely; a little water helps create steam in the wok.
2
Heat wok over maximum heat until smoking. Add oil and garlic. Stir-fry 15 seconds until the garlic is fragrant and just beginning to turn golden — do not let it brown.
3
Add the stems first and stir-fry 45 seconds. Add leaves, fermented tofu, oyster sauce, soy sauce, sugar, and white pepper. Toss everything over high heat for 90 seconds until the leaves are wilted but still vibrant green and the stems are tender-crisp.
4
Serve immediately. Water spinach is unforgiving — 30 seconds too long and it turns gray and limp. Serve as a side dish with rice.