Crispy Stir-Fried Water Spinach (Kōngxīn cài)
Crispy Stir-Fried Water Spinach (Kōngxīn cài)
Delicious and Easy Stir-Fried Water Spinach Recipe
Experience a taste of Southeast Asia right at home with this incredibly crispy stir-fried water spinach, also known as Kōngxīn cài or Morning Glory. This vegetarian dish boasts a delightful crunch and is surprisingly simple to make.
Main Ingredients- Water spinach (Kōngxīn cài / Morning Glory) 2 bunches
Seasoning & Aromatics- Garlic 4 cloves (coarsely minced or sliced)
- Dried bird’s eye chilies 8 (adjust to taste)
- Salt 1 teaspoon
- Oyster sauce 1/2 tablespoon
- Fish sauce 1/2 tablespoon (optional)
- Chicken stock 1/2 tablespoon (optional)
- Cooking oil (generous amount)
- Sesame seeds for garnish (optional)
- Garlic 4 cloves (coarsely minced or sliced)
- Dried bird’s eye chilies 8 (adjust to taste)
- Salt 1 teaspoon
- Oyster sauce 1/2 tablespoon
- Fish sauce 1/2 tablespoon (optional)
- Chicken stock 1/2 tablespoon (optional)
- Cooking oil (generous amount)
- Sesame seeds for garnish (optional)
Cooking Instructions
Step 1
Begin by preparing the water spinach. Trim off any wilted or dry ends and clean the base. Wash the greens thoroughly under running water. For extra freshness, you can soak them briefly in water with a splash of vinegar, then rinse again under running water.
Step 2
After washing, gently shake off excess water. Pat them dry with a kitchen towel to ensure they are completely dry. Separate the stems from the leaves. The stems are slightly tougher and will be cooked first, so keeping them separate is helpful.
Step 3
Mince the garlic coarsely or slice it thinly. You can also smash it with the side of your knife. Using plenty of garlic will enhance the flavor significantly, so feel free to add more if you like.
Step 4
Heat a generous amount of cooking oil in a wok or large skillet over medium-low heat. Add the minced garlic and stir-fry until fragrant. Once the garlic aroma fills the air, add the prepared water spinach stems.
Step 5
Stir-fry the stems over high heat for about 1 minute. The goal is to cook them quickly to maintain their crispiness.
Step 6
Add the cleaned dried bird’s eye chilies to the wok. (Fresh chilies can also be used.) If you enjoy a spicier dish, you can add more chilies, but be aware that bird’s eye chilies are quite hot, often hotter than typical Korean red chilies, so start with a moderate amount.
Step 7
Continue to stir-fry for another minute, then add the water spinach leaves. Keep the heat high and stir-fry everything quickly. Add the oyster sauce, fish sauce, and chicken stock. If you don’t have fish sauce or chicken stock, you can simply use 1 tablespoon of oyster sauce. Many Chinese stir-fries don’t typically use fish sauce.
Step 8
Once the water spinach leaves have just wilted (this happens very quickly over high heat), remove from heat. Transfer the stir-fry to a serving dish and garnish with sesame seeds. This simple yet delicious Kōngxīn cài stir-fry is ready to be enjoyed! Its refreshing crunch and savory flavor are so addictive, you’ll find yourself finishing the entire dish in no time.
