Garlic Water Spinach (Stir-fried)
Crisp green water spinach quickly stir-fried with golden garlic over high heat to lock in its crunch and vibrant color. A fragrant and refreshing side dish that's incredibly simple yet full of flavor.
Ingredients
6 items- Water spinach 400 g
- Garlic 4 cloves
- Cooking oil 2 tbsp
- Salt 1/2 tsp
- Chicken bouillon (optional) 1/4 tsp
- Soy sauce (optional) 1 tsp
Nutrition
Steps （7 steps）
Remove tough stems from water spinach, tear into 5 cm pieces, rinse thoroughly under running water and drain well in a colander (this prevents excess moisture during cooking). Smash garlic cloves and mince finely, dividing into two portions (about 2/3 for sautéing, 1/3 for finishing).
In a small bowl, combine salt, chicken bouillon (if using), soy sauce (if using) and 1 tablespoon of water. Stir to dissolve and set aside. Preparing the sauce in advance shortens the stir-fry time and reduces water release from the spinach.
Heat a wok or large skillet over medium heat, add 2 tablespoons of oil, swirl to coat the base. Turn the heat to high and heat until the oil shimmers and just begins to smoke (around 180°C), indicating it's ready for quick stir-frying.
Add the first portion (about two-thirds) of the minced garlic to the hot oil and stir-fry quickly for 5-8 seconds until the garlic turns light golden and fragrant. Do not let it burn, or it will become bitter.
Immediately add all the drained water spinach to the wok, keep the heat at maximum, and toss continuously with a spatula to ensure even cooking. After about 20 seconds, the leaves will begin to wilt and the stems turn bright green while the overall volume reduces significantly.
Pour the prepared sauce along the edge of the wok, continuing to stir-fry vigorously over high heat for about 15 seconds to coat the spinach evenly. Then sprinkle in the remaining raw garlic, toss for another 3-5 seconds, and turn off the heat. The residual heat will temper the raw garlic to a fragrant finish.
Immediately transfer the stir-fried water spinach to a serving plate using a slotted spoon to avoid excess oil. Serve hot—this dish loses its crisp texture and releases water if left standing too long.
Tips
1. Drain water spinach thoroughly; otherwise it will steam instead of stir-fry. 2. Use high heat throughout and keep the cooking time from adding spinach to plate within 50-60 seconds for optimal crunch. 3. The two-stage garlic method is key: the first portion is fried to nutty goodness, the second stays fresh and punchy. 4. For a spicy kick, add 2 chopped dried chilies when frying the first garlic. 5. Serve immediately after cooking, as it will soften and release liquid if left too long.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.