Chinese Water Spinach Stir Fry
76kcal
Ingredients
- 300 grams Chinese water spinach (Ong Choy)
- 3 garlic cloves (sliced)
- ¼ cup sliced shallots
- 1½ tablespoons neutral oil (canola, vegetable, or peanut oil)
- ¾ tablespoon oyster sauce (add more according to your liking)
optional:
- 1 red jalapeño or serrano pepper (seeded and chopped)
Method
- Trim and discard the bottom 2-3 inches of the woody ends then cut the remaining stems into 2-3 inch lengths. Cut the leafy top portions into 2-3 inch lengths and discard the leaves that are wilted.Soak the water spinach in a large bowl of cold water to remove dirt. Change the water a few times until the spinach are fully cleaned. Drain well.
- In a large skillet or wok, heat oil over high heat. Cook shallots for 10 seconds then add chilies and cook for about 5 seconds. Add garlic and cook just until fragrant.
- Stir in the oyster sauce then add the Chinese water spinach into the wok. Stir fry for about 20-30 seconds until the leaves begin to wilt. Do not overcook.
Nutrition
Calories76kcalCarbohydrates6gProtein3gFat5gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat2gSodium179mgPotassium294mgFiber2gSugar1gVitamin A4726IUVitamin C43mgCalcium68mgIron1mg
Notes
Serve immediately to prevent oxidation.
Warning: If you are going to serve this to kids, make sure that you cut the leaves and stems into small pieces before serving to avoid choking.