Stir Fried-Water Spinach with Garlic

Stir Fried-Water Spinach with Garlic

From Mai Pham via Houston Press:


  • 1/2 or 1 bundle water spinach, or Ong Choy
  • 4 cloves garlic, minced
  • 2-3 tbsp fish sauce (use sparingly)
  • 2-3 tbsp canola or vegetable oil
  • pinch of salt and pepper, to taste


  1. 1. Cut water spinach into 3-4-inch segments, discarding at least 2 inches of the lower end of the stalk. Wash water spinach thoroughly, rinsing at least twice to remove any remnants of dirt or sediment. Drain and set aside. 2. In a wok or large pan, heat oil and add minced garlic, stir-frying over medium-high heat to release the aromatics. Cook until golden brown. Remove half of the garlic and set aside, leaving some garlic in the pan. 3. In the same pan, add the water spinach, turning over to wilt the leaves. Sprinkle some salt to help release water, reduce heat and cover for 1-2 minutes, until water spinach is reduced. Add salted 1-2 tbsp fish sauce (optional) and/or salt and pepper according to taste. Mix until done. The stalks should still have a slight crisp when you bite into them, but should not be overly fibrous. 4. Plate, then garnish with fried garlic that was previously set aside.