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Stir-Fried Water Spinach with Garlic
A simple yet flavorful Cambodian stir-fry featuring water spinach (ong choy) quickly cooked with garlic. This dish highlights the fresh, slightly crisp texture of the vegetable, often seasoned with oyster sauce or fermented soybean paste for an umami boost.
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- 1 bundle Water spinach (ong choy)(about 12.5 oz or 350g, tough stems removed, washed thoroughly and cut into 3-4 inch segments)
- 4 cloves Garlic cloves(minced)
- 2 tablespoons Vegetable oil
- 1 tablespoon Oyster sauce
- 1.5 tablespoons Fermented soybean paste (optional)(adds depth of flavor)
- 0.5 teaspoon Salt(or to taste)
- 0.25 teaspoon Black pepper(freshly ground, or to taste)
ðšâð³ äœãæ¹
- 1
Prepare the water spinach: Cut off the tough bottom ends of the stems (about 2 inches). Wash the spinach thoroughly, ensuring no dirt remains. Cut the spinach into 3-4 inch segments. If separating stems and leaves, cut stems into 1-inch pieces.
- 2
Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- 3
Add the minced garlic and stir-fry for about 30 seconds until fragrant and lightly golden. Be careful not to burn the garlic.
- 4
Add the prepared water spinach to the wok. Stir-fry for 1-2 minutes until the leaves begin to wilt. If using fermented soybean paste, add it now and stir to combine.
- 5
Add the oyster sauce, salt, and black pepper. Continue to stir-fry for another 1-2 minutes until the water spinach is tender-crisp. The stems should still have a slight bite.
- 6
Taste and adjust seasoning if necessary. Serve immediately as a side dish.
ð¡ ããã®ã³ã
- âDo not overcook the water spinach; it should remain slightly crisp.
- âFermented soybean paste adds a unique umami flavor, but can be omitted if unavailable.
- âEnsure the water spinach is well-rinsed to remove any grit.
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- Add sliced red chilies for a spicy kick.
- Include a small amount of ground pork or shrimp for a more substantial dish.
- Substitute oyster sauce with soy sauce for a different flavor profile.