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Mastering the Art of Stir-Frying Water Spinach with Green Garlic: A Restaurant Chef’s Guide to Achieving the Perfect Crisp, Delicious Dish

Stir-fried water spinach with garlic is a delicious and familiar dish in family meals. However, not everyone knows how to stir-fry water spinach that is crispy, tasty, and vibrant green.

Administrator

5 August, 2024

Preparation

Water spinach: Remove any yellow leaves and tough stems. If you prefer a crisp texture, remove some of the leaves and keep the tender stems. Soak the spinach in a brine solution and rinse thoroughly.

Garlic: Peel and divide the garlic into two portions. Finely chop one portion, and leave the other portion as whole cloves, slightly crushed.

Stir-fry seasoning: Prepare your preferred seasoning blend to taste, including salt, fish sauce, shrimp paste, oyster sauce, and seasoning powder.

Cooking Steps:

Blanching the Water Spinach:

Bring a pot of water to a boil and add a pinch of salt.

Quickly blanch the spinach for a few seconds in the boiling water.

Immediately plunge the blanched spinach into ice water to retain its vibrant green color and crisp texture.

Stir-frying the Water Spinach:

In a wok or large pan, heat some lard or cooking oil and fry the chopped garlic until fragrant and lightly golden.

Add the blanched spinach to the wok and stir-fry vigorously over high heat.

Season with shrimp paste, oyster sauce, and seasoning powder to taste.

Throw in the crushed garlic cloves and water spinach herb (if desired), giving it a quick mix before turning off the heat.

Dish out the stir-fried water spinach and serve hot.

Tips for Stir-frying Water Spinach:

After blanching, soak the spinach in ice water to maintain its crisp texture and attractive green color.

Using a slightly larger amount of oil (about 1 tablespoon) will give the spinach a glossy and appealing finish.

If you have a large batch of spinach, cook it in smaller batches to ensure even cooking and seasoning.

Squeeze a bit of lime juice over the stir-fried spinach just before serving to enhance its flavor and fragrance.

Garnish with crushed peanuts or crispy pork rind for added texture and flavor.

Dietary Considerations for Water Spinach:

For individuals with wounds: Avoid consuming water spinach if you have open wounds, as it may promote keloid scar formation.

Parasites: Water spinach may harbor the parasite Fasciolopsis buski. Ensure thorough cooking to eliminate the risk of parasitic infection.

Individuals with bone and joint conditions: Those suffering from joint pain, gout, urinary tract infections, kidney stones, or high blood pressure should refrain from consuming excessive amounts of water spinach.

Enjoy preparing this delicious and nutritious stir-fried water spinach with garlic!

Frequently asked questions

The key to mastering this dish is to achieve the perfect crisp texture and delicious flavor. This involves using the right techniques such as cutting the water spinach to the right size, controlling the heat and timing of the stir-frying process, and adding the ingredients in the right order.

For stir-frying, water spinach should be cut into sections that are about 5-6 cm in length. This ensures that the vegetable cooks evenly and quickly during the stir-frying process, resulting in a crisp yet tender texture.

Controlling the heat and timing is crucial to achieving the perfect crisp texture. Stir-frying should be done over high heat, and the process should be quick and vigorous. Too much heat or time can make the water spinach soggy, while too little can result in undercooked or tough vegetables.

The ingredients should be added in the following order: first, heat oil in the wok, then add green garlic and stir-fry until fragrant. Next, add the water spinach and continue to stir-fry. Finally, season with light soy sauce, salt, and sugar to taste.

Yes, a tip to ensure crispness is to blanch the water spinach briefly before stir-frying. Additionally, make sure to use a wok that is hot enough and add the ingredients in the right order, with the green garlic being stir-fried first to release its fragrance and flavor.