Chinese Water Spinach Stir Fry
If you've been wondering how to cook Ong Choy, try this easy Chinese water spinach stir fry. A delicious side dish that can be ready in less than 15 minutes. It's so healthy and flavorful.
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.
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.
Calories: 76kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 179mgPotassium: 294mgFiber: 2gSugar: 1gVitamin A: 4726IUVitamin C: 43mgCalcium: 68mgIron: 1mg