Ingredients

The following ingredients have 4 Servings
  • 300 grams Chinese water spinach (Ong Choy)
  • 3 garlic cloves ((sliced))
  • ¼ cup sliced shallots
  • 1½ tablespoons neutral oil ((canola, vegetable, or peanut oil))
  • ¾ tbsp oyster sauce ((add more according to your liking))
  • 1 red jalapeño or serrano pepper ((seeded and chopped))

Instruction

  • Trim and discard the bottom 2-3 inches of the woody ends then cut the remaining stems into 2-3 inch lengths. Cut the leafy top portions into 2-3 inch lengths and discard the leaves that are wilted.Soak the water spinach in a large bowl of cold water to remove dirt. Change the water a few times until the spinach are fully cleaned. Drain well.
  • In a large skillet or wok, heat oil over high heat. Cook shallots for 10 seconds then add chilies and cook for about 5 seconds. Add garlic and cook just until fragrant.
  • Stir in the oyster sauce then add the Chinese water spinach into the wok. Stir fry for about 20-30 seconds until the leaves begin to wilt. Do not overcook.