Water Spinach is something I've only started noticing this year and the supply of it, seems to be quite limited. Sold in bunches, the stems are hollow, which are a tell-tale sign of their aquatic nature while the leaves are narrow and elongated.
When it comes to thinking of what to do with it, well, stir frying seems the most obvious way. As a commercial cooktop doesn't generate anywhere near the heat of a commercial one, I've decided to use some of that smoked garlic in the process to infuse the dish with those smoky notes you get with high temperature cooking.
2 bunches Water spinach
1 clove smoked garlic
fresh ginger, peeled and julienned
Chinese Rice Wine
Prepare the water spinach:
Pick the leaves from stem - wash, drain and put to one side. Trim the ends off the stems and then slice them into even sized lengths, about the size of your little finger. Wash and drain and set to one side.
Place a wok over a medium heat, drizzle in a little neutral oil and a clove of smoked garlic. Swirl this around to flavour the oil and season the pan and discard the garlic when it is golden.
Add in the julienned ginger, they should sizzle, swirl them around before adding in the water spinach stems. It's important to keep the ingredients moving so they colour evenly. When the stems have started to soften, add in the water spinach leaves, toss them vigorously before deglazing with a splash of Chinese Rice wine and Soy sauce.
Cook until wilted and then serve at once.