Water spinach, or morning glory, is a versatile vegetable that can be prepared in a variety of delicious ways, including raw, tossed in a salad, pickled, stir-fried, boiled, or cooked in soup. Of these options, stir-fried water spinach is the most popular choice. However, a common issue when stir-frying water spinach is that the leaves often turn a dark, unappetizing color. While it still tastes crisp and fresh, the unattractive color can be a detractor from the overall aesthetic of the dish.
According to chefs, the reason for this discoloration is the high iron content in the vegetable, which undergoes a transformation when exposed to high temperatures. To prevent this from happening, chefs recommend soaking the water spinach in a special solution before stir-frying. This simple trick will help retain the vibrant green color and glossy appearance of the vegetable.
Ingredients:
– 1 bunch of water spinach (choose a bunch with tender, medium-sized stems, as these are best for stir-frying)
– 1 lemon
– Cooking oil, seasoning powder/broth powder, 5-6 cloves of garlic
Instructions:
When selecting water spinach, opt for bunches with medium-sized, tender stems. Avoid overly mature plants, as they tend to be tough and less flavorful, and very young plants, as they can fall apart during cooking. Additionally, steer clear of bunches with excessive yellow, wilted, or withered leaves.
Once you’ve purchased your water spinach, remove the older, tougher roots, and thoroughly wash the leaves. Now, you’re ready for the soaking step.
Prepare a basin of water and squeeze in the juice of one lemon. Submerge the water spinach in this solution. The acidity of the lemon juice will help regulate the iron content in the vegetable, preventing it from turning black during stir-frying.
Therefore, before stir-frying, it’s essential to perform this additional soaking step to preserve the vibrant green color of the water spinach, even when exposed to high temperatures.
Peel and finely chop the garlic cloves. Remove the water spinach from the lemon solution, shake off any excess water, and proceed to stir-fry.
Heat a pan (preferably a non-stick pan) over high heat and add cooking oil. Immediately add the garlic to the hot oil to prevent it from burning. Once the garlic becomes fragrant, add the water spinach and stir-fry vigorously.
Note: It’s crucial to maintain a high heat when stir-frying water spinach to ensure it remains crisp and retains its green color. Cooking over low heat will result in soggy, discolored vegetables.
Continue stir-frying until the water spinach just starts to wilt, then add your preferred amount of seasoning powder or broth powder. Give it a final toss to coat the leaves evenly, and turn off the heat. This simple stir-fry method will result in vibrant green, crisp, and mouthwatering water spinach that’s sure to impress.
Bon appétit!
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