Garlic & Ginger Water Spinach Stir-Fry

🛒 Ingredients

• #Vegetables;
• 400 g water spinach (kangkong / morning glory) — washed well, separated into stems and leaves, cut into 8 cm lengths
• #Aromatics;
• 3–4 cloves garlic — thinly sliced or minced
• 2.5 cm fresh ginger — peeled and grated or thinly sliced
• 1 fresh red chilli — sliced (optional, for gentle heat)
• #Savoury Sauce;
• 1 tbsp soy sauce or tamari
• 1 tbsp oyster sauce (vegan version) OR 1 tsp mushroom seasoning
• 1 tsp sesame oil.. ½ tsp sugar or maple syrup
• 1 tbsp water.. Pinch of white pepper
• #For Cooking;
• 1–2 tbsp neutral cooking oil (canola, sunflower, or peanut oil)

👩‍🍳 Instructions

1. 1

   Prep water spinach: Rinse thoroughly to remove sand and dirt — especially from stems! Separate thick stems from tender leaves — they cook at different speeds. Pat lightly dry so it sizzles rather than steams.

2. 2

   Mix the sauce: In a small bowl, whisk together soy sauce, vegan oyster sauce, sesame oil, sugar, water, and white pepper. Set aside — ready to pour in one go!

3. 3

   Heat the wok: Place wok or large frying pan over high heat. Add oil and swirl to coat. When oil shimmers and is almost smoking…

4. 4

   Stir-fry aromatics first: Add garlic, ginger, and chilli — stir-fry 15–20 seconds until fragrant, do NOT let them burn!

5. 5

   Stems first, leaves last: Add thicker stems first — toss and stir-fry 1 minute. Then add the tender leaves — toss constantly until just wilted and bright green, about 1–2 minutes more total.

6. 6

   Sauce & serve: Pour the sauce all at once. Toss rapidly to coat everything evenly — sauce will bubble and cling instantly. Turn off heat immediately. Serve hot over steamed rice!