The Secret to Stir-Frying Water Spinach: Keeping it Green and Crisp, Even When Served Cold

Stir-frying water spinach is an art, and there are some common pitfalls that can lead to a less-than-ideal dish. I’m sure you’ve encountered some of these issues before, resulting in water spinach that turns black, releases too much water, or lacks crispness.

Water spinach is a popular vegetable in many households, but when dining out at restaurants or beer gardens, people often eagerly order stir-fried water spinach. This is because, in the hands of a professional chef, this simple vegetable can be transformed into a delectable dish.

The difference between homemade and chef-prepared stir-fried water spinach lies in the color, crispness, and flavor of the final product.

Selecting the Best Water Spinach

When purchasing water spinach, keep the following tips in mind to ensure you get the freshest and most nutritious produce:

• Opt for fresh, vibrant green water spinach with tender, supple leaves. Avoid leaves that appear wilted or show signs of aging.

• Examine the stems to assess freshness. Fresh water spinach usually has moist, resilient tails.

• Select water spinach with younger, tender leaves. These leaves are usually sweeter and packed with more nutrients than older, tougher leaves.

• Ensure the water spinach is thoroughly cleaned or sourced from a reputable supplier to maintain food safety standards.

• Choose water spinach with supple stems, especially if you intend to cook it in soups or stews. Softer stems make the vegetable easier to eat.

Stir-Frying Water Spinach:

Start with fresh water spinach, preferably with thinner stems and softer leaves for the best texture and taste. You’ll also need some minced garlic, an essential ingredient for stir-frying water spinach, and its aromatic fragrance. You can add dried chili peppers if you like it spicy, or omit them altogether.

Clean and cut the water spinach into small sections. After preparing the vegetable, remember not to stir-fry it directly; there’s an extra step to ensure success.

That crucial step is blanching. Blanching reduces the stir-frying time and helps retain the vibrant green color and crispness of the vegetable.

In a pot, add an appropriate amount of water, a teaspoon of salt, and a dash of cooking oil. Bring the water to a boil, then briefly blanch the water spinach for about ten seconds.

After blanching, remove the water spinach and set the water aside for later use.

Heat a wok or a large pan, add oil, and sauté the minced garlic until fragrant. Then, add the water spinach and stir-fry.

After a few stirs, season with a pinch of salt and a dash of seasoning powder to enhance the flavor. And there you have it—a mouthwatering and visually appealing stir-fried water spinach dish.

If you happen to have pork lard at home, try stir-frying the water spinach with it. The lard adds a wonderful aroma and flavor to the dish, giving it a shiny appearance and an irresistible fragrance.

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