Taiwanese Water Spinach Stir-Fry (Ong Choy)

Ingredients

• about 450 g Water spinach (ong choy)
• 4 cloves Garlic, minced
• 2 tablespoons Vegetable oil
• 1 tablespoon Soy sauce
• 1 tablespoon Oyster sauce (vegan)
• 1 teaspoon Rice wine

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of water spinach thoroughly under cold running water. Cut the water spinach into 5.08 cm pieces.
2. 2Place a wok or large skillet on the stove over high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 190°C.
3. 3Add the 4 cloves of minced garlic to the hot oil. Cook, stirring constantly, for about 30 seconds, or until the garlic is fragrant and just beginning to turn golden. Do not let it burn.
4. 4Add the prepared about 450 g of water spinach to the wok. Stir-fry quickly and continuously for 2 to 3 minutes, until the water spinach is wilted but still has a slight crispness when bitten.
5. 5Pour in the 1 tablespoon of soy sauce, the 1 tablespoon of vegan oyster sauce, and the 1 teaspoon of rice wine. Stir everything together for 1 more minute, ensuring the sauce coats the water spinach evenly.
6. 6Remove the wok from the heat. Serve the Taiwanese water spinach stir-fry immediately.

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