Morning Glory (Thai-Style Water Spinach Stir-Fry
water spinach stir-fried in miso paste, fresh red chillies and lots of garlic
Equipment
- 1 Salad Spinner
- 1 Sharp knife
- 1 Chopping Board
- 1 Small mixing bowl
- 1 Whisk
- 1 Wok
- 1 Spatula
Ingredients
- 200 grams water spinach Wash and thoroughly remove any dirt. Cut hard ends of the stem. I like more of the leafy part of the water spinach, so I cut the stems and only keep the stems closest to the leaves. However, the stems are very nutritious.
- 1 fresh red chilli
- 4 cloves garlic
Sauce
- 1 tbsp non-GMO miso paste
- 1 tbsp vegetarian oyster sauce
- 1 tbsp organic low sodium soy sauce
- 1 tbsp agave
- 1 tsp chilli oil
- 1/2 cup water
Instructions
- Chop the water spinach into finger length pieces
- In a large wok, heat up some black sesame oil over medium heat
- Sauté the garlic and red chilli until fragrant
- While you're cooking the chilli and garlic, in a small mixing bowl, whisk all the sauce ingredients together. Set aside
- Add the water spinach to the wok, and let it crackle for a few minutes. Sauté it around the wok and let it slightly sweat (not for too long or else it will turn soggy)
- Add the sauce to the wok, and stir it in
- Transfer the cooked water spinach over to a clean plate, once the stems are tender and bright green. Remember, you don't want to over-cook this.
- Garnish with some crispy garlic and dried chilli
- Serve with some freshly steamed rice