Water spinach (also known as morning glory!) is a leafy vegetable that grows in abundance in South East Asia. The prized part of the vegetable is the tender shoots. In most traditional dishes, the majority of the leaves are discarded as too much can give a dish a slimy texture to the dish (although they can totally be eaten! We reckon kids will prefer this veggie without leaves)
This traditional Vietnamese dish can also be made without the protein. Simply stir fry the water spinach with oyster sauce and lots of garlic. Garlic and water spinach go hand-in-hand. We reckon it's an epic meal if you top the dish with some deep-fried garlic for a beautiful and crunchy garnish. You can use fried shallots/onion if you don’t have fried garlic on hand.
When it comes to cooking water spinach, its best to blanch it beforehand. This not only cooks the vegetables evenly without requiring of lot of tossing and consequently, bruising, but it also makes the shoots incredibly tender.
Beef/ Chicken/ Tofu marinade
- 450g beef, chicken breast, quorn or tofu (thinly sliced)
- 2 teaspoons chicken/mushroom stock powder
- 1 teaspoon sugar
- Salt & Pepper
- 4 cloves garlic (finely mince)
- Handful of Water Spinach
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- 6 garlic cloves (finely minced)
- 3 tablespoons oyster sauce
- 3 teaspoons sugar
- Fried garlic/shallots (optional)