Stir-Fries
Stir-fried Water Spinach with Garlic
Stir-fried Water Spinach with Garlic is a classic Cantonese homestyle vegetable dish, renowned alongside "Southern water spinach and Western celery" as a prized green. Water spinach, also known as hollow-stemmed vegetable, has crisp, hollow stalks and tender green leaves. Quickly stir-fried over high heat with plenty of minced garlic, it delivers a rich garlic aroma and a fresh, savory taste. The finished dish is vibrant green, glossy, crisp, and juicy – refreshing without being greasy. From washing to plating, this dish takes just 10-15 minutes, making it an essential quick and healthy summer staple.
Main Ingredients
- Water spinach 500g
- Garlic 5-6 cloves
- Cooking oil 20-30ml
- Salt 5g
- Oyster sauce 10ml
- White sugar 3g
- Chicken powder or MSG a pinch
Steps
Water spinach: Remove tough roots and yellow leaves. Separate stems and leaves – snap tender stems into 4-5cm sections and discard woody parts. Soak and rinse 3-4 times in water to remove sand and residual pesticides, then drain thoroughly. Garlic: Smash the garlic cloves and mince finely (the finer the mince, the more aroma is released). A garlic press can also be used.
In a small bowl, combine oyster sauce (if using), sugar, chicken powder (if using), and 2 tablespoons of water. Mix well and set aside.
Heat the wok or skillet over high heat and add oil (slightly more than usual to coat the water spinach and lock in moisture). When the oil is about 60-70% hot (lightly smoking), add two-thirds of the minced garlic and stir-fry over high heat for about 10 seconds until fragrant. Immediately add the drained water spinach (stems first, then leaves). Maintain the highest heat throughout and stir-fry quickly for about 30 seconds until the vegetable softens and turns a deep, glossy green. Pour the prepared sauce along the edge of the wok, add salt, and stir-fry quickly for about 15 seconds to evenly coat every strand. Just before turning off the heat, add the remaining one-third of the fresh minced garlic (raw garlic), toss twice, and immediately remove from heat – the residual heat will release the final layer of garlic aroma, creating a "front garlic + back garlic" layered fragrance.
Serve immediately. Do not leave in the wok, as residual heat will continue to cook the vegetable and release excess water.
TCM Notes
Those suffering from summer heat with thirst and scanty dark urine Those with chronic constipation or slow intestinal motility Those with hypertension, hyperlipidemia, or obesity (as adjunct therapy) Those with mouth ulcers or skin infections (for cooling blood and detoxifying) General population, suitable for all ages
Suitable for：Those suffering from summer heat with thirst and scanty dark urine Those with chronic constipation or slow intestinal motility Those with hypertension, hyperlipidemia, or obesity (as adjunct therapy) Those with mouth ulcers or skin infections (for cooling blood and detoxifying) General population, suitable for all ages
Not suitable for：Those with Spleen-Stomach deficiency cold: Symptoms include frequent abdominal pain, cold sensitivity, and loose stools – water spinach is cold in nature; excessive consumption may worsen diarrhea and abdominal pain Those with low blood pressure (use with caution) : Water spinach has mild blood-pressure-lowering effects; those with low blood pressure should not consume in large amounts During diarrhea: Water spinach is cold and slippery; may worsen symptoms Menstruating women (with deficiency-cold constitution) : Consume in moderation or avoid Those taking qi-tonifying herbs like ginseng: Water spinach is cold in nature and may reduce the efficacy of qi-tonifying herbs Those with kidney stones (use with caution) : Water spinach contains small amounts of oxalates Pregnant women (use with caution) : Those with cold constitution should moderate intake Those allergic to water spinach or garlic
