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Recipe details are AI-generated from the video and may contain errors — for reference only.
Soak the water spinach in a large bowl of water for a few minutes to loosen sand and dirt, gently rinse clean under running water, and remove into a colander to drain.
Watch out
Be gentle when washing the water spinach
rough handling will break the stems and bruise the leaves
Do not leave hot oil unattended; be cautious of oil splatters to avoid burns.
Place the wok over high heat, pour in 2 tbsp of cooking oil, and heat until the oil is hot and shimmering.
local_fire_departmentHigh heatWatch out
Ensure the wok is sufficiently preheated before adding oil
if the oil isn't hot enough, vegetables will stick and lack fragrant stir-fry aroma
Be cautious of oil splatters damaging skin and eyes when placing damp water spinach into hot oil.
Add all 600g of washed water spinach into the hot wok with sizzling oil, pressing down gently with your hands or spatula so the spinach touches the bottom of the wok and sizzles.
local_fire_departmentHigh heatWatch out
Moisture on the water spinach will cause hot oil spattering when hitting the wok
stand back slightly when adding vegetables
Immediately cover with the lid, reduce heat to medium-low, and steam for 2 to 3 minutes, using the natural steam released from the spinach to soften it.
local_fire_departmentMedium-low heat, around 2-3 minutesWatch out
Do not steam for over 3 minutes, otherwise the water spinach will turn yellow, soggy, and lose its crisp texture.
Steam is extremely hot when uncovering; use heat-resistant gloves or tilt lid away from yourself.
After 2 to 3 minutes, switch back to high heat, remove the lid, and stir-fry rapidly with a spatula until the water spinach collapses in volume while remaining vibrant green.
local_fire_departmentHigh heatWatch out
Keep your hands at a distance when lifting the lid to avoid scalding from bursting hot steam.
Firmly hold the wok handle when tilting to drain hot vegetable liquid; avoid spilling hot juice on your hands or feet.
Partially cover the wok with the lid, tilt the wok, and drain off all the excess liquid released from the vegetables into a bowl, then return the wok to high heat.
local_fire_departmentHigh heatWatch out
Excess vegetable liquid must be drained completely
otherwise, the added sauces will be diluted, turning the dish watery and soft
Add 1.5 tbsp yellow soybean sauce, 1 tsp sugar, and 0.5 tsp abalone sauce into the center of the spinach. Toss continuously over high heat until the sauces evenly coat every stem, fragrant, and moisture is reduced.
local_fire_departmentHigh heatWatch out
Yellow soybean sauce is quite salty, so sugar must be added to balance the flavors
stir-fry rapidly over high heat and dish out as soon as mixed
Turn off the heat, transfer the stir-fried vibrant green water spinach into a deep serving bowl, and serve immediately while hot.
Watch out
Transfer the spinach out of the wok immediately upon cooking
leaving it in the hot wok will cause residual heat to turn it yellow and soggy
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