Stir-Fried Morning Glory | Taiwanese Water Spinach ▹ Easy & Crunchy 蒜炒空心菜
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- เผยแพร่เมื่อ 23 ก.ย. 2020
- Morning glory 空心菜 (also known as water spinach, ong choy, pak boong, kang kong, and swamp cabbage to name a few) is one of the top 3 leafy greens in my opinion 😬 The hollow stems are what make this vegetable stand out. 🥢 Subscribe to my channel to never miss the latest cooking videos ▸ / @thesoundofcooking
With a mild flavor, you can enjoy it as a simple and quick stir-fry side dish or dress it up with a sauce like the Taiwanese Bull Head shacha bbq sauce 牛頭牌沙茶醬.
I show the easiest and most common way to cook water spinach here - just stir-fried with garlic and salt. If I were eating this on my own, I’d throw in half of a fresh Thai chili pepper since I’m addicted to spice.
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category: side dish
method: stir-fried
cuisine: Taiwanese, Chinese, Thai, Malaysian
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ABOUT CINDY
Hello, I’m Cindy Chou (“Zhou”), 周昀 (she/her/她): a chef and registered dietitian nutritionist (RDN). I'm also an introvert, hotpot enthusiast, and founder of The Sound of Cooking® and Cancer Nutrition in a Bowl.
I help Asian food lovers like you learn how to cook Taiwanese + East Asian dishes... so that you can recreate the flavors you grew up with right in your home kitchen.
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Let's eat!
~ Cindy
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#thesoundofcooking #waterspinach #chinesefood #taiwanesefood #morningglory #taiwaneserecipes #asmrcooking - แนวปฏิบัติและการใช้ชีวิต
Stir-Fried Water Spinach Recipe 蒜炒空心菜:
4 servings
prep time: 5 minutes
cook time: 5 minutes
total time: 10 minutes
ingredients:
1 bunch morning glory (water spinach), washed (about 8 ounces / 230 grams)
1 tablespoon oil, canola or another neutral oil with a higher smoke point
2 cloves garlic, peeled and sliced
½ teaspoon salt, kosher
1 small pinch flaky sea salt to finish, optional
instructions:
prepare the morning glory
1. Cut the morning glory into 3 inch sections starting from the bottom (stem) end. Thoroughly rinse with cold tap water until the water runs clear, then drain in a colander. Allow the washed vegetables to drain well so there’s minimal excess water. Otherwise, you won’t get the “breath of the wok” 鑊氣 flavor. See notes below for more fibrous stems.
cook the morning glory
2. Heat a 12-inch seasoned wok or cast iron pan over medium-high heat until the pan is hot (about 3 minutes for a cast iron pan).
3. Add the canola oil, tilt the pan to evenly coat the cooking surface, and add in the sliced garlic. Stir for about 10 seconds until the garlic is fragrant and turn the heat to high right before adding the morning glory.
4. Stir fry the contents in the pan by constantly flipping and moving the vegetables with your spatula to prevent burning. Season with salt and continue to toss the morning glory with your spatula. Stir-fry until the stems and leaves turn brighter green (about 5 minutes) and immediately turn off the heat.
5. Transfer to a serving platter, top with flaky sea salt (optional), and serve hot.
ingredient notes:
MORE FIBROUS STEMS:
• If you were only able to find morning glory / water spinach with thicker stems, you can trim the ends off by cutting 2-3 inches off the bottom. You’ll be able to tell if the stems are slightly fibrous by bending the stems (as shown in the video). You’ll feel resistance when trying to bend the stem if they’re not as tender.
happy cooking! ~cindy
Good thing I found your video on how to cook water spinach in Taiwanese way I really miss how it taste like since I left your country and now I want to learn how to cook it. More Taiwanese food to show please many thanks!😊
Hi Vic! Thanks so much for your kind words. I'm so happy to hear you found this video useful and I plan on adding a lot more Taiwanese recipes on here very soon! ☺️
This looks - and sounds - amazing! I first tried cooking water spinach after finding a vendor at my farmers market who grows it, probably 5 or 6 years ago. So delicious! I stir fry it with a little sesame oil, garlic, and chili pepper and it cooks so fast. Love that it's so similar to your recipe because I was just winging it LOL
Yeah, one of my favorite vegetables and love it with chili pepper. That sounds amazing too! The best part is it’s super easy to cook with different sauces/seasonings 🙂
Loved this! Keep it up!
Thank you! :)
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