Ong Choi Aka Water Spinach With Oyster Sauce
From joe1155 13 years ago
- 15 to make
- Serves 4
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. See less
Ingredients
- 1 lb washed ong choi, cut into 1 inch (2.5 cm) pieces shopping list
- 1 large clove of garlic chopped shopping list
- 1/2 Tbsp oil shopping list
- Sauce: shopping list
- 3 Tbsp Chinese oyster sauce (I like Lee Kum Kee brand) shopping list
- 1 tsp rice wine or dry sherry shopping list
- 1/2 tsp sesame oil shopping list
- salt to taste shopping list
How to make it
- Combine sauce ingredients and set aside.
- 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..
- Add the garlic and stir fry for a couple of seconds. Add the spinach.
- At first the wok will seem too full. The greens will cook down very quickly like spinach. Stir fry 3 to 4 minutes.
- Add the sauce mixture and mix thoroughly.
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