Suan Chao Kong Xin Cai (Garlic Stir-Fried Water Spinach)
The Quirky Foodster Team
Ingredients
- Water spinach (kong xin cai / ong choy), washed and trimmed — 500 g (1.1 lb)
- Garlic, minced — 5 cloves
- Vegetable oil — 30 ml (2 tbsp)
- Small cube Fermented bean curd (optional, for extra depth) — 1
- Soy sauce — 10 ml (2 tsp)
- Salt, — to taste
Method
- Wash the water spinach thoroughly and trim any tough, woody stem ends, cutting the rest into 5–7 cm (2–3 in) lengths.
- Heat oil in a wok over high heat until shimmering.
- Add minced garlic and stir-fry for 20–30 seconds until fragrant, being careful not to let it burn.
- If using fermented bean curd, mash it into the oil and garlic at this point, stirring to combine.
- Add the water spinach and stir-fry quickly and continuously for 2–3 minutes until the leaves wilt and the stems are just tender-crisp.
- Add soy sauce and toss to coat evenly.
- Season with salt to taste and serve immediately while hot.
Introduction: Suan chao kong xin cai, water spinach quickly stir-fried with plenty of garlic, is a staple green vegetable side found at nearly every Taiwanese home meal and night market stall.
Cultural Background: Suan chao kong xin cai, water spinach quickly stir-fried with plenty of garlic, is a staple green vegetable side found at nearly every Taiwanese home meal and night market stall. Its quick cooking time preserves the vegetable’s crisp texture while allowing the garlic’s aroma to shine.
Tips: Cook over high heat and keep the vegetable moving constantly in the wok — water spinach cooks very quickly and turns soggy if left too long.
Variations: A few slices of fresh red chili can be added at the start for a bit of heat, a popular variation in some households.
Storage: Best eaten immediately; leftovers can be refrigerated for up to 1 day but will lose their crisp texture.
Reheating: Reheat briefly in a very hot pan for about 1 minute; avoid microwaving, which makes the greens soggy.
FAQs:
Q: Can I use regular spinach instead?
A: Regular spinach can substitute, though it cooks even faster and has a milder flavour and softer texture than water spinach.
Q: What is fermented bean curd?
A: A pungent, salty preserved tofu product used in small amounts for extra savoury depth; it can be omitted if unavailable.
Q: Is this dish vegan?
A: Yes, as written it’s naturally vegan and gluten-free (check the soy sauce and fermented bean curd for gluten-free certification if needed).
- Water spinach (kong xin cai / ong choy), washed and trimmed — 500 g (1.1 lb)
- Garlic, minced — 5 cloves
- Vegetable oil — 30 ml (2 tbsp)
- Small cube Fermented bean curd (optional, for extra depth) — 1
- Soy sauce — 10 ml (2 tsp)
- Salt, — to taste
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