Stir-Fried Water Spinach

Steps

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1. 1
   Wash and rinse the water spinach thoroughly, then drain well. Remove the tough ends and cut the spinach into 2.5-inch long pieces. Separate the stems from the leaves, as they cook at different rates.
   ▶ ≈0:33
2. 2
   Prepare the Thai Bird Eye chilies and minced garlic; set them aside with the water spinach stems.
   ▶ ≈0:53
3. 3
   In a small bowl, combine the cornstarch, soy sauce, oyster sauce, and fermented bean curd to create the sauce. The cornstarch helps thicken the sauce in the water stir-fry method. If fermented bean curd is unavailable, substitute with an equal amount of miso paste or Korean soybean paste. Mix well and set aside.
   ▶ ≈1:03
4. 4
   Heat the wok over high heat until it starts smoking, then add a generous amount of oil and wait until the oil also begins to smoke slightly.
   ▶ ≈1:34
5. 5
   Pour in the pre-boiled hot water (this is the key water stir-fry trick). Immediately add the water spinach stems, garlic, and chilies at the same time — this reduces violent splashing and prevents burns. At high temperature, the oil and water form a stable emulsion that coats the vegetables and prevents iron oxidation.
   ▶ ≈1:47
6. 6
   Cook for less than 2 minutes until the stems begin to soften, then add the water spinach leaves and the prepared sauce mixture. Continue stir-frying until everything is well combined and the spinach maintains its vibrant green color.
   ▶ ≈2:24