The Vietnamese water spinach grows easily everywhere in Vietnam. And if you can’t afford to buy anything to cook, you can turn to the water spinach.
Wok stir-fry water spinach is one of my favourite dishes. It’s so simple, yet it’s tasty. And is cheap too!
- 1 tbsp vegetable oil
- 2 garlic cloves, crushed
- 1 bunch water spinach, washed, trimmed and cut into 5–10 cm lengths
- 2 cubes fermented bean curd
- 2 tsp Maggi seasoning sauce
- steamed white long grain rice, to serve
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.
- Heat the oil in a wok over high heat. Add the garlic and stir-fry for 30 seconds or until aromatic.
- Add the water spinach and stir to coat, then add the fermented bean curd and seasoning sauce. Stir–fry for 1 minute or just until the water spinach has wilted and is tender.
- Serve immediately with steamed rice on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.