Stir-fried Water Spinach (Ong Choy)
A simple and refreshing stir-fried vegetable dish common in Taiwan, perfect as a side. This recipe ensures no nuts are used.
5m prep + 5m cook4 servings
Contains shellfishNUTS-free
80 cal|3g protein|8g carbs|5g fat|4g fiber
Ingredients
- 1 lb Water Spinach (Ong Choy)
- 3 cloves Garlic
- 2 tbsp Vegetable Oil
- 1/2 tsp Salt
- 1 tbsp Oyster Sauce
Instructions
- 1Wash the 1 lb of Water Spinach (Ong Choy) thoroughly under cold running water. Cut the water spinach into approximately 2-inch sections.
- 2Peel and mince the 3 cloves of Garlic.
- 3Heat the 2 tbsp of Vegetable Oil in a wok or large pan over high heat until the oil is shimmering, around 400°F (200°C).
- 4Add the minced garlic to the hot oil and stir-fry for about 30 seconds, until you can smell its fragrance.
- 5Add the cut water spinach to the wok. Stir-fry quickly for 1 to 2 minutes, until the spinach is wilted but still has a slight crunch.
- 6Add the 1/2 tsp of Salt and the 1 tbsp of Oyster Sauce to the wok. Stir everything together well to coat the spinach.
- 7Remove the wok from the heat and serve the stir-fried water spinach immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.