Ong Choi Aka Water Spinach With Oyster Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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One of my favorite Chinese vegetables. It has a very mild taste, similar to spinach, but not exactly the same. You could easily use regular spinach if you can't get ong choi (tsoi). It is also known as water convolvulus in English. Read more . One of the things I like about this dish is that since you cook the stems and leaves, you get two textures-crispy and tender-at the same time. Try to use it the day you buy it; it doesn't store well. Remove the wilted or brown leaves and wash thoroughly. Serve with Thai perfumed rice and another stir fried dish for a complete meal. Ingredients:
1 lb washed ong choi, cut into 1 inch (2.5 cm) pieces |
1 large clove of garlic chopped |
1/2 tbsp oil |
sauce |
3 tbsp chinese oyster sauce (i like lee kum kee brand) |
1 tsp rice wine or dry sherry |
1/2 tsp sesame oil |
salt to taste |
Directions:
1. Combine sauce ingredients and set aside.
2. Heat your wok over high heat until it starts to smoke. Add some salt and the oil. When it starts to smoke swirl it around the pan..
3. Add the garlic and stir fry for a couple of seconds. Add the spinach.
4. At first the wok will seem too full. The greens will cook down very quickly like spinach. Stir fry 3 to 4 minutes.
5. Add the sauce mixture and mix thoroughly.
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