This dish is designed to be enjoyed as part of a banquet.
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.