Stir Fried Water Spinach with Minced Garlic

A simple and healthy water spinach stir fry recipe with the aroma from garlic.
Water spinach (Kong Xin Cai) is abundant in summer time in most Chinese grocery stores.

Stir frying a small portion (1/2 lb) will give the best result.


Ingredients

• 1/2 lb water spinach
• 2 tablespoon vegetable oil
• 2 cloves of minced garlic
• A pinch of salt and sugar

Preparation Time: 5 minutes
Cooking Time: 5 minutes

Servings: 2

Cooking Steps

1. Get 1/2 water spinach, get rid of tough stems, tender stems are edible, separate them from leaves, put to a separate container.
2. Place the leaves and stems separately in containers of water, clean 2-3 times, drain.
3. Cut the leaves into 2 inch long pieces. Cut stems into 2 inch long pieces.
4. Heat a wok (high heat) with 2 tablespoon vegetable oil, add 2 cloves of minced garlic, stir to let the fragrance out, but not burning the garlic (20 seconds or so).
5. Put the stems first to the wok, stir evenly, cover the wok, turn heat to medium, let the stems cook for 1-2 minutes to become tender.
6. Add all the leaves to the wok, turn heat to high, stir evenly for 2-5 minutes or until the leaves are just fully cooked (the leaves still have the green color, overcooked leaves will become yellowish). Add a pinch of salt and sugar to taste.