Malabar Spinach Stir Fry Recipe

Malabar spinach stir fry is an easy vegetable side dish featuring tender Malabar spinach quickly stir fried with garlic or ginger. A splash of soy sauce adds extra flavor, while the leaves become soft and silky, similar to okra.

Jump to:

• What is malabar spinach?
• Where Can I Buy Malabar Spinach?
• How to Eat Malabar Spinach
• How to Cook Malabar Spinach
• Frequently Asked Questions
• Malabar Spinach Stir Fry Recipe
• More Delicious Stir Fry Veggie Recipes
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What is malabar spinach?

Malabar spinach's official name is Basella alba. It is native to the Indian subcontinent, Southeast Asia, and New Guinea, and can now also be found in other parts of the world including China, Africa, Brazil, the Philippines, Colombia, and more.

In Mandarin Chinese, it is also known as "royal palace vegetable" - huáng gōng cài (皇宮菜). It is also called mù'ěr cài (木耳菜), vine spinach, Ceylon spinach, and Indian spinach.

Even though it has the word "spinach" in its name, Malabar spinach is not actually spinach. It is a leafy green with thick, juicy leaves and a naturally slippery texture when cooked.

Malabar spinach is a good source of vitamin A, vitamin C, folate, and manganese. It also contains B vitamins, making it a nutritious vegetable to add to meals.

The most unique part about this vegetable is that it becomes soft and silky when cooked, with a texture similar to okra!

Where Can I Buy Malabar Spinach?

You can usually find Malabar spinach at Asian supermarkets or Indian supermarkets. It may be labeled as Malabar spinach, vine spinach, Ceylon spinach, Indian spinach, huáng gōng cài (皇宮菜), or mù'ěr cài (木耳菜).

If you can't find it locally, some people like to grow Malabar spinach in their gardens. Here are some malabar seeds on Amazon.

How to Eat Malabar Spinach

You can eat Malabar spinach raw or cooked. When raw, the leaves are thick, juicy, and crisp.

When cooked, Malabar spinach has a slightly slippery texture similar to okra. There are many ways to cook this vegetable. In Sri Lanka, Malabar spinach is often used in curry. In the Philippines, it is often used in vegetable soups such as sinabawang gulay or utan. In parts of India, the leaves may be used in curries, stir fries, or fritters.

In Chinese home cooking, Malabar spinach is often used in soups and stir fries. This simple stir fry is one of my favorite ways to prepare it.

How to Cook Malabar Spinach

I usually stir fry Malabar spinach with garlic, although ginger is also delicious. Garlic gives the dish a savory, classic Chinese vegetable stir fry flavor, while ginger adds a lighter, fresher taste.

Recently, I've also been adding a small splash of soy sauce near the end of cooking for extra savory flavor. It is optional, but it adds a nice touch.

First, gather your ingredients:

• 1 bunch Malabar spinach (about 6 ounces)
• 2 cloves garlic, sliced or minced (or 1 inch ginger, sliced)
• 1 tablespoon cooking oil
• 1 teaspoon soy sauce (optional)
• Salt, to taste

Wash the Malabar spinach thoroughly. Remove any tough stems and roughly chop large leaves into bite-sized pieces. You can keep the tender stems.

Heat the cooking oil in a wok or large skillet over medium-high heat. Add the garlic or ginger and stir fry for about 30 seconds, until fragrant.

Add the Malabar spinach and stir fry for 3-5 minutes, or until the leaves are wilted and tender.

Add the soy sauce, if using, and stir to combine. Season with salt to taste. Remove from heat and serve immediately.

Here's another time I made it with garlic and soy sauce:

Frequently Asked Questions

What does Malabar spinach taste like?

Malabar spinach has a mild, slightly peppery flavor that is similar to spinach but with thicker, juicier leaves. When cooked, it develops a soft, silky texture that many people compare to okra.

Is Malabar spinach the same as regular spinach?

No. Despite its name, Malabar spinach is not true spinach. It is a climbing vine (Basella alba) with thick leaves and stems that hold up well in stir fries, soups, and curries.

Why is Malabar spinach slimy?

Malabar spinach naturally contains mucilage, which gives it a slippery or silky texture when cooked. This is the same characteristic that makes okra feel slippery. Many people enjoy this texture in soups and stir fries.

Can you eat Malabar spinach raw?

Yes. Young Malabar spinach leaves can be eaten raw in salads. They have a crisp, juicy texture and a mild flavor.

Can I use garlic instead of ginger?

Absolutely. Garlic and ginger both work well with Malabar spinach. Garlic creates a more savory Chinese-style vegetable stir fry, while ginger adds a lighter, fresher flavor. You can even use both together.

More Delicious Stir Fry Veggie Recipes

Quick, nutritious, and full of flavor-these veggie-forward dishes are perfect as light mains or tasty sides!

• Snow Pea Leaves Stir Fry (炒豆苗 Chao Dou Miao) - A restaurant favorite made at home! Tender snow pea shoots flash stir fried with garlic-delicate, sweet, and savory.
  
• Stir Fry A Choy (Taiwanese Lettuce) - A simple and comforting veggie dish featuring tender A Choy (aka Taiwanese lettuce) stir fried with smashed garlic. A staple in many Taiwanese homes!
• Stir Fry Luffa Gourd (Silk Melon, Si Gua) - This soft, spongy gourd is stir fried with dried shrimp for a savory, umami-packed dish that's both nostalgic and nourishing.
• Stir Fry Bean Sprouts and Garlic Chives - Crunchy mung bean sprouts and fragrant garlic chives come together in this fast and flavorful veggie stir fry.

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