Chinese Stir Fried Water Spinach (Ong Choy) is a crunchy, juicy, and mouth watering vegetable dish that will be one of your new favorite greens.
This is one of the most popular leafy vegetables in Southeast Asia, although so not much in the US. You can buy ong choy at your local Asian market or at a Chinese restaurant.
The entire vegetable is edible from the stem to the leaf. In my opinion, the stem is the best part because its crunchy texture contrasts with the soft, leafy part of the spinach.
If you gave this recipe a try, be sure to tag me on instagram @tifflovestofu or let me know in the comments below. I’d love to see or hear how it turned out for you.
Chinese Stir Fried Water Spinach (Ong Choy)
- 1 tbsp vegetable oil
- 4 cloves of garlic (minced)
- 1 bunch ong choy
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp vegan oyster sauce
- 1 tbsp white pepper
- Step 1 Prepare the ong choy by cutting it into 4 inch sections. Wash and drain the ong choy until the water is clear, at least 2-3 times (refer to Youtube video for method).
- Step 2 Heat up oil in a wok or shallow pan for a minute. Add garlic and ong choy and cover with a lid allowing it to steam for 3 minutes.
- Step 3 Remove the lid and add salt, vegan oyster sauce, sugar, white pepper. Stir fry for a couple more minutes.
- Step 4 Plate and serve immediately.
- Step 5 Notes: Store leftovers in an airtight container for up to 2 days.