Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Soak the water spinach in a basin of water for about 30 minutes, changing the water 2 to 3 times, then drain thoroughly.
Watch out
Water spinach must be thoroughly dried before cooking, otherwise excess water will cause oil splattering and make the vegetables soggy.
Peel and slice the shallots, mince the garlic, and slice the red chili. Cut the drained water spinach into sections, keeping stems and leaves separate.
Watch out
The spoon used for sweet bean sauce must be completely dry, otherwise moisture will cause the whole jar to spoil.
Heat the wok, add 1 tbsp cooking oil. Sauté shallots first, then add minced garlic and red chili until fragrant, and finally add 1 tbsp sweet bean sauce and stir-fry well on high heat.
local_fire_departmentHigh heatWatch out
Do not use overly high heat when sautéing aromatics, otherwise the garlic will burn and turn bitter.
Add the water spinach stems first, keep high heat and stir-fry quickly for 30 to 60 seconds until softened.
local_fire_departmentHigh heatWatch out
Stir-fry the stems first, otherwise adding everything at once will drop the wok temperature and release excess water.
Add the remaining water spinach leaves into the wok, keeping high heat and continue stir-frying quickly.
local_fire_departmentHigh heatUse heat insulation cloths when moving the hot wok just removed from heat to prevent serious burns.
Drizzle 1 tsp fish sauce and 1 tbsp oyster sauce along the edge of the wok, stir-fry quickly on high heat for a few seconds until well coated, then plate.
local_fire_departmentHigh heatWatch out
Toss quickly after adding seasonings and remove from heat immediately, otherwise overcooking will cause water release.
Classic Sweet and Sour Pork with Pineapple
Garlic Butter Pan-Seared Scallops with Broccoli
Pan-Fried Vegetarian Bean Curd Rolls
Classic Hong Kong Style Spicy Minced Pork and Aubergine
Stir-Fried Gai Lan with Ginger
Hong Kong Style Pepper Salt Squid