Thai · beginner
Thai Stir-Fried Water Spinach With Garlic And Soybean Paste
Crisp water spinach flash-fried over high heat with fragrant garlic, bird's eye chilies, and savory Thai yellow soybean paste.
- PREP TIME
- 10 min
- COOK TIME
- 5 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large bowl, pile the cut water spinach, crushed garlic, smashed chilies, yellow soybean paste, mushroom sauce, soy sauce, and sugar together.
- 02
Heat the oil in a wok or deep skillet over high heat until smoking hot.
- 03
Dump the entire prepared water spinach, garlic, chili, and sauce mixture into the wok all at once.
- 04
Pour water along the hot sides of the wok to create instant steam, tossing rapidly with tongs or spatulas for 90 seconds.
- 05
Transfer immediately to a platter while leaves are bright green and stems retain crisp crunch.
A LITTLE KITCHEN KNOW-HOW
High-Heat Steam Flash Stir-Fry
Adding liquid around the edges of a scorching wok creates steam that rapidly cooks greens while retaining crisp texture.
Notes from the kitchen
- Prep all ingredients directly on top of the greens so everything enters the blazing hot pan simultaneously without burning individual items.
- Do not overcook greens; stir-frying takes under two minutes.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
