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Stir-fried water spinach with chilli and sichuan pepper recipe (ma la kong xin cai)

Created by Wendy Quisumbing

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Cuisine: Chinese
Serves 6 as part of a banquet

Ingredients

2 bunches Chinese water spinach (ong choy)*
2 tbsp peanut oil
2 garlic cloves, thinly sliced
3 green scud or bird’s-eye chillies, bruised
1 tsp Sichuan peppercorns*
2 tsp sesame oil
2 tbsp soy sauce

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Preparation

Cut each bunch of water spinach into three and separate stems and leaves.

Heat oil in a wok over high heat. Add garlic, chillies and peppercorns, and cook for 1 minute or until fragrant. Add water spinach stems and cook, stirring, for 1 minute or until starting to soften. Add water spinach leaves and cook for a further 3 minutes or until wilted. Add sesame oil, soy sauce and ½ tsp salt, and toss to combine. Serve.

* Chinese water spinach and green bird’s-eye chillies are available from Asian food shops.

* Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect. They are available from selected delis and Asian food shops.

As seen in Feast magazine, Issue 10, pg70.

Photography by Derek Swalwell.

If you enjoyed this Stir-fried water spinach with chilli and sichuan pepper recipe (ma la kong xin cai) then browse more Chinese recipes, side dish recipes, stir-fry recipes, vegetarian recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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