I absolutely love this recipe for stir-fried water spinach because it’s super quick to make and packs a delicious punch of flavors that remind me of cozy dinners at my favorite Asian restaurants. Plus, it’s a great way to sneak in some greens without sacrificing taste—seriously, the garlic and sauces transform a humble veggie into something amazing!
I enjoy making fast and healthy recipes, such as this Water Spinach Stir Fry. It’s a dish that’s brimming with green goodness.
The gorgeous greens get a fast sauté with minced garlic and a fabulous combination of soy, oyster, and fish sauces. Feel free to amp up the spiciness with sliced red chili.
This recipe comes together in almost no time, and it’s quite possibly my favorite vegetable side dish.
Ingredients
Water Spinach:
High in fiber and vitamins A and C, which are essential for progressive digestion.
Garlic:
Reputed for decreasing inflammation and promoting heart health.
Soy Sauce:
Provides a savory taste; is a source of protein, vitamins, and minerals.
Oyster Sauce:
Improves the taste of savory foods; possesses calcium and iron.
Fish Sauce:
High in amino acids, it gives a salty depth and umami flavor.
Red Chili:
Boosts metabolic rate and immunity with heat and vitamin C.
Ingredient Quantities
- 1 bunch of water spinach (about 200g), rinsed and cut into 3-inch pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 small red chili, sliced (optional, for spice)
- Salt to taste
- Ground white pepper to taste
Instructions
1. Warm the vegetable oil in a sizable pan or wok over a medium to high flame.
2. Put the minced garlic into the pan and fry it for about 30 seconds. Don’t let it get too hot, though, because you want it to smell good and not burnt.
3. If you are using, add the sliced red chili to the pan and stir for another 30 seconds.
4. Raise the heat to high and toss the water spinach into the pan. Stir-fry very quickly, mixing it well with the garlic and chili.
5. Add the soy sauce, oyster sauce, and fish sauce as you keep the wok moving.
6. Distribute the sugar over the water spinach and mix well to ensure even distribution.
7. Add salt and ground white pepper to taste. Adjust the seasoning as needed.
8. Stir-fry for 2-3 more minutes, or until the water spinach is wilted yet maintains its bright green color.
9. Take the stir-fried water spinach off the heat and put it in a serving dish.
10. Serve right away as a side dish or match with some fluffy steamed rice for a light main meal. Enjoy!
Equipment Needed
1. Large pan or wok
2. Stove or cooktop
3. Knife
4. Cutting board
5. Measuring spoons
6. Wooden spoon or spatula
7. Serving dish
FAQ
- Q: Can I use a different leafy green if I don’t have water spinach?A: Yes, you can substitute other leafy greens for these, such as spinach, bok choy, or Swiss chard.
- Q: Is the chili necessary for the recipe?A: No, the chili is not required. It adds a twinge of heat, but it can be left out if a more gently flavored dish is desired.
- Q: Is this dish suitable for vegetarians?A: Fish sauce and oyster sauce are in the dish. They are not vegetarian. You could sub in vegetarian-friendly sauces if needed.
- Q: How can I make this dish gluten-free?A: Use soy sauce that is free of gluten and make sure your oyster sauce doesn’t have any gluten in it. Also, be sure that your fish sauce doesn’t have any gluten-containing additives.
- Q: Can I add protein to this stir fry?A: Certainly! For added substance, you can include tofu, chicken, shrimp, or beef. Just be sure to cook your protein first, and then add the water spinach.
- Q: How do I prevent the water spinach from becoming too soggy?A: To preserve the water spinach’s vibrant color and crisp texture, stir fry it over high heat for just a few minutes.
- Q: What can I serve this dish with?A: It complements steamed rice excellently or can be served alongside a larger meal comprising different proteins and dishes.
Substitutions and Variations
Canola oil or grapeseed oil can be used in place of vegetable oil.
Tamari or coconut aminos are suitable substitutes for soy sauce when a gluten-free option is required.
Oyster sauce: Substitute with vegetarian oyster sauce or hoisin sauce.
Fish sauce: For vegetarians, use soy sauce as a substitute; for a mix, combine soy sauce with lime juice and use that in place of fish sauce.
Red chili: Use red pepper flakes or skip them if you want a less spicy dish.
Pro Tips
1. Garlic Infusion: Crush the garlic slightly before mincing to release more of its natural oils, enhancing the overall flavor of the dish.
2. Sauce Mixture Prep: Mix the soy sauce, oyster sauce, fish sauce, and sugar in a small bowl before starting the stir-fry. This allows you to add them quickly, ensuring even distribution and preventing the water spinach from overcooking.
3. Optimal Heat Control: Ensure your pan or wok is properly preheated before adding the oil. This helps in achieving the right stir-fry temperature, which is essential to maintain the crispness and bright color of the water spinach.
4. Chili Placement: if you’re using chili, adjust the amount or remove the seeds to control the spice level to your preference. Adding it with garlic ensures the oil is infused with its flavors early on.
5. Quick Stir-Fry Technique: Keep the water spinach moving in the pan to prevent it from wilting too fast. A quick, high-heat stir-fry ensures it remains tender-crisp and vibrant.
Water Spinach Stir Fry Recipe
My favorite Water Spinach Stir Fry Recipe
Equipment Needed:
1. Large pan or wok
2. Stove or cooktop
3. Knife
4. Cutting board
5. Measuring spoons
6. Wooden spoon or spatula
7. Serving dish
Ingredients:
- 1 bunch of water spinach (about 200g), rinsed and cut into 3-inch pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 small red chili, sliced (optional, for spice)
- Salt to taste
- Ground white pepper to taste
Instructions:
1. Warm the vegetable oil in a sizable pan or wok over a medium to high flame.
2. Put the minced garlic into the pan and fry it for about 30 seconds. Don’t let it get too hot, though, because you want it to smell good and not burnt.
3. If you are using, add the sliced red chili to the pan and stir for another 30 seconds.
4. Raise the heat to high and toss the water spinach into the pan. Stir-fry very quickly, mixing it well with the garlic and chili.
5. Add the soy sauce, oyster sauce, and fish sauce as you keep the wok moving.
6. Distribute the sugar over the water spinach and mix well to ensure even distribution.
7. Add salt and ground white pepper to taste. Adjust the seasoning as needed.
8. Stir-fry for 2-3 more minutes, or until the water spinach is wilted yet maintains its bright green color.
9. Take the stir-fried water spinach off the heat and put it in a serving dish.
10. Serve right away as a side dish or match with some fluffy steamed rice for a light main meal. Enjoy!
