Ingredients
Vegetables
- 1 bunch Chinese water spinach (about 1 pound), trimmed and cut into 2-inch pieces
- 2 Thai red chilis, sliced lengthwise
- 4 cloves garlic, smashed
Cooking Oil
- 2 tablespoons good-quality cooking oil with a high smoke point, such as avocado oil or olive oil
Broth
- 1/4 cup chicken bone broth or no-sodium chicken broth (use vegetable broth if vegan)
Cooking Sauce
- 2 tablespoons oyster sauce (use mushroom sauce if vegan)
- 1 tablespoon fish sauce (omit if vegan)
- 1 tablespoon fermented black bean paste (Lee Kum Kee black bean garlic sauce recommended)
- 1 teaspoon sugar (brown sugar preferred)
Instructions
- Prepare Vegetables: Trim the ends of the water spinach, rinse under cold water to clean, and drain well. Cut the stalks into 2-inch pieces and set aside for cooking.
- Make the Sauce: In a small bowl, combine oyster sauce, fish sauce (if using), fermented black bean paste, and sugar. Mix thoroughly and set aside to use during stir-frying.
- Heat Oil and Aromatics: Heat the cooking oil over high heat in a large skillet or wok. Once hot, add the sliced red chilis and smashed garlic. Stir-fry for about 30 seconds until fragrant but not burnt.
- Cook Water Spinach: Add the prepared water spinach to the skillet, followed immediately by the cooking sauce. Stir-fry rapidly for 40 seconds to 1 minute, until the water spinach wilts and becomes evenly coated with the sauce.
- Finish with Broth: Pour in the chicken bone broth and stir to combine all ingredients thoroughly. Cook for an additional few seconds to heat through, then immediately remove from heat.
- Serve: Serve the stir-fried water spinach hot, ideally over steamed jasmine rice for a complete Thai-inspired meal.
Notes
- For a vegan version, substitute oyster sauce with mushroom sauce, omit fish sauce, and use vegetable broth instead of chicken broth.
- Adjust the number of Thai red chilis according to your heat preference.
- Use a high smoke point oil like avocado or olive oil to prevent burning during high-heat stir-frying.
- Serve immediately after cooking to enjoy the fresh, vibrant texture of the water spinach.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Vegetable Stir-Fry
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
