Choosing the Best Water Spinach
To prepare a delicious stir-fried water spinach dish, ensure you select fresh water spinach with small, vibrant green tips. Avoid bunches with blackened or bruised tips as they can affect the overall taste and appearance of your dish.
Blanching Before Stir-Frying
Blanching is a crucial step as it helps partially cook the water spinach, ensuring you don’t overcook it during stir-frying, which can turn it yellow. Add a pinch of salt or a few drops of cooking oil to the blanching water to help retain the green color and speed up the cooking process.
The Art of Stir-Frying Water Spinach
When blanching, avoid covering the pot and ensure the water level is just enough to submerge the spinach. Remove the spinach immediately after it turns slightly tender, and rinse it briefly in cold water to halt the cooking process and retain its vibrant green color.
Stir-Frying with High Heat and Quick Hands
Since the spinach is already partially cooked from blanching, stir-fry it quickly over high heat to infuse the flavors while maintaining its green color. Heat your wok thoroughly, and then add the spinach, stirring swiftly. Remember to add the tougher parts of the spinach, like the stems, a little earlier than the more delicate tips and leaves.
Mastering Stir-Fried Water Spinach with Garlic
Stir-Frying in Batches for Even Cooking
Stir-fry water spinach in batches that match the size of your wok to ensure even cooking. Overloading the wok can lead to unevenly cooked or bruised spinach. If stir-frying with meat, shrimp, or squid, cook the meat first, set it aside, and then stir-fry the spinach. Once the spinach is just cooked, add the meat back into the wok, season to taste, and serve.
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