Garlic Stir-Fried Water Spinach

蒜蓉炒通菜

Garlic Stir-Fried Water Spinach — Home-styleGuangdong home cooking.

Ingredients

• water spinach (whole, stems and leaves)
• garlic
• peanut oil or vegetable oil
• fine sea salt

Instructions

1. Wash water spinach thoroughly under cold running water; shake off excess water but do not dry completely—surface moisture helps steam-sear the stems.
2. Trim tough ends (about 2 cm) and cut into 5-cm lengths on diagonal; separate thicker stems from tender leaves.
3. Mince garlic finely—do not use a press, as it releases too much juice and burns easily.
4. Heat wok over high heat until smoking lightly; add oil and swirl to coat. When oil shimmers and just begins to ripple, add garlic. (Oil surface shimmers with fine, rapid ripples)
5. Stir-fry garlic 10 seconds until fragrant but not browned; immediately add thick stems and stir-fry 1 minute until edges turn translucent. (Stem edges lose opacity, turning faintly glassy)
6. Add leaves and remaining salt; toss continuously 30–45 seconds until leaves wilt and darken slightly but remain vibrant green. (Leaves collapse slightly but retain glossy, emerald-green sheen)