Chef’s Tip: Try This Trick to Stir-Fry Water Spinach with Green Onions for a Crispier, Tastier Dish
Selecting Quality Water Spinach
– Choose Fresh Produce: Opt for water spinach with bright, vibrant colors and lush green leaves. Avoid any signs of bruising or black spots on the leaves.
– Clean and Air-Dry: Before cooking, thoroughly rinse the water spinach under cold running water to remove any dirt and residue from the leaves. Then, air-dry the vegetables to get rid of excess moisture.
Preparation Before Stir-Frying
– Cut Uniformly: Typically, water spinach is cut into short segments, approximately 5-7cm in length. Ensuring evenly cut pieces will make the stir-frying process smoother and more consistent.
– Prepare Seasonings: Have your seasonings like garlic, oil, salt, and pepper ready beforehand to save time during the stir-frying process.
Stir-Frying Technique
– Use High Heat: Place a wok or a large pan on the stove and heat it up. Once the pan is hot, add oil, and wait for it to heat up before adding the vegetables.
– Stir-Fry Quickly and Evenly: After ensuring the oil is hot, toss in the water spinach and stir-fry briskly for about 2-3 minutes. Keep the vegetables moving to prevent scorching or discoloration.
– Add Seasonings at the Right Time: Once the water spinach is crisp and there’s no more visible water, add your seasonings—salt, pepper, and finely chopped garlic—and mix well during the last 30 seconds of cooking before turning off the heat.
Tip for Crispier Water Spinach
Storage Tips
– Short-Term Storage: Stir-fried water spinach doesn’t keep well for extended periods. Therefore, prepare only the amount you intend to consume to ensure the best flavor and texture.
– Air-Tight Packaging: If you need to store leftovers, place the stir-fried water spinach in an airtight container or a sealed plastic bag, and refrigerate. Ensure the vegetables are not exposed to air to prevent spoilage.
With these tips, you can easily replicate the crispy, non-discolored water spinach from a 5-star restaurant in the comfort of your own home. Give it a try, and enjoy this delicious dish with your family and friends!
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When the water is at a rolling boil, add a teaspoon of salt and stir until dissolved. Then, add your vegetables and blanch for around 5 minutes, ensuring they are fully submerged. You’ll know they’re done when the stems are easily pierced with a fork or your fingers – be sure to test! Once tender, drain the vegetables and serve as desired.
