Water Spinach is a very common vegetable found in many countries across Southeast Asia. It is one of the favorite vegetables in my family. I have made a similar dish previously but using ground bean sauce. Here is a dish that my parents often made for our family. It is one of my comfort food dishes and it always reminds me of home. This dish is typically served with other cooked dishes as part of a meal. Although this recipe can serve 3-4 I can actually eat it all myself in one sitting! You can check out Stir-Fried Water Spinach with Ground Bean Sauce on how to prepare the water spinach before cooking. The two pound of water spinach may appear to be more than what your wok or pan can handle but don't worry. Once the leaves and stalks are wilted the contents will reduce in size.
2 Tbsp canola oil
4-5 large garlic cloves, smashed with the back of a knife and chopped
2-lb water spinach, cut into 2-inch length, washed and drained
2 Tbsp fish sauce (or according to taste)
1 tsp sugar
1) Heat oil in a large wok or pan over medium high heat.
2) Turn wok or pan is hot add garlic, sauté for 1 minute, avoid burning the garlic.
3) Add the water spinach a handful at a time, once the leaves are partially wilted add a little more until all the water spinach is in the wok or pan. Stir and cook for about 10 minutes or until all the leaves and stalks are completely wilted.
4) Cover the wok/pan for 1-2 minutes to cook further if needed.
5) Add fish sauce and sugar to taste, stir for 1 more minute and serve immediately.
*If you are not fond of fish sauce you can substitute with some chicken powder (low sodium) or soy sauce, add according to your taste.
one of my favorite flowers
(photo taken in Quebec City 2013)