Garlic Waterspinach Stir Fry

13 June 2015

(Serves 3)

Has there ever been a time where you just didn’t feel like having a heavy dinner of meat and potatoes? Or you just felt like you needed to increase your daily intake of vegetables? Well, water spinach is just one of those greens leafy vegetable that is healthy, packed with vitamin A, easy to prepare, a pleasure to eat and doesn’t make you feel like you’re on a diet! It’s good enough to stand alone or be served with other proteins to make a balanced meal. I love mine lightly stir-fried, accompanied with Scallion Fried Eggs and some rice.

This was actually one of the first dishes I made for my husband after we got married and he has been hooked ever since. He loves the garlic aroma wafting through the kitchen when I make this dish. It draws him in like a moth to a flame! For a sample dinner menu, I usually serve this with Scallion Fried Eggs and the Tomato Water Spinach Soup and a side of rice. Instead of cooking the water spinach through for the soup I just blanch it to infuse the broth with flavor and then use the blanched water spinach and stir-fry it per this recipe. The only difference in the recipe is the decreased cooking time.

Just a tip when cooking this dish; if the water spinach is being overcooked it will start turning brown. Also, blanched water spinach will turn dark brown if exposed to air for too long so be sure to shock it in ice cold water to stop the cooking process and cover to prevent browning. I hope you enjoy this dish as much as my family and I!

1 tbsp olive oil	1. In a large pan, heat oil on medium heat.
2 tbsps garlic, minced	2. Add garlic and stir for about 2 minutes until it is slightly brown.
1 1/2 lb water spinach cut into 5-inch section	3. Increase to high heat and slowly add water spinach (it will shrink to half volume) and seasoning to the pan. 4. Stir continually to cook evenly for about 5 minutes or until tender to your liking. 5. Turn off heat, plate, and serve with rice and other dishes if desired.
1/2 tsp salt
1/2 tsp sugar
1/2 tsp msg (optional)
3 tbsps fish sauce