- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Mid level
Ingredients
- 1 tbsp vegetable oil
- 1 bunch water spinach (about 700 g)
- 5 garlic cloves, finely chopped
- 1 tbsp oyster sauce
- 2-3 tsp fish sauce
- 1 long red chilli, finely chopped
- pinch salt
- pinch sugar
- 1-2 tbsp chicken stock
- steamed jasmine rice and soy sauce, to serve
Instructions
- Heat the vegetable oil in a wide, heavy-based frying pan or wok over high heat. Add the water spinach and all the remaining ingredients and stir–fry for a couple of minutes or until wilted and tender.
- Serve with steamed rice and soy sauce.
Photography by Adam Liaw.
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Cook’s Notes
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.
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