Description
Tossed in garlic and oyster sauce, this classic Vietnamese vegetable side dish goes wonderfully with steamed rice.
Ingredients
Scale
- 3 lbs water spinach
- 2 tablespoons vegetable oil
- 2 tablespoons freshly minced garlic
- 3 tablespoons oyster sauce
- 2 teaspoons granulated sugar
- 2 teaspoons corn starch
Instructions
- Prepare the water spinach: Before you unwrap the rubber band and plastic bag that it comes in, trim about 1 inch off the fibrous ends with a knife. One by one, hand snap the water spinach with your fingertips into 5-inch segments or smaller. Separate the stems from the leaves, as they require a bit more cooking, but this is entirely optional. Wash the water spinach thoroughly by soaking them in a large tub of cold water. Make sure to lift the water spinach out of the water each time to leave sand and dirt at the bottom. Repeat if necessary.
- Make the sauce: In a small bowl, mix together oyster sauce, sugar, and cornstarch. Set aside.
- Cook: In a large skillet with a lid, heat oil on medium-high. Add garlic and pan fry until fragrant (about 5 Seconds). Add water spinach stems and pan fry for about 30 Seconds. Add water spinach leaves and a splash of water (about 2 tablespoons). Cover and let it steam for 2 minutes. Avoid overcooking to prevent a slimy texture and dull green color.
- Finish with sauce: Uncover and sauce. Lightly toss water until evenly coated with oyster sauce. Serve immediately for best results.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Chinese, Vietnamese