Stir Fry Water Spinach Recipe

Tender water spinach stir fried with smashed garlic and fermented tofu - I have many favorite veggies, but this is my favorite veggie dish of all times! In this post, I'm going to show you how we usually cook it - easy and delicious, and nutritious too!

Jump to:

• About the Ingredients
• How to stir fry Water Spinach (Step by Step)
• FAQ
• Stir Fry Water Spinach Recipe
• More Delicious Stir Fry Vegetable Recipes
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About the Ingredients

Here's some extra info about the ingredients you might find helpful!

Water Spinach

Water spinach is a long, leafy green with long tender hollow shoots. That's why in mandarin it's name is Kongxincai 空心菜, which directly translates to empty heart vegetable.

This veggie actually has several names - it is also known as kangkong, river spinach, water morning glory, or ong choy is a vegetable that originates from Southeast Asia.

Water spinach is commonly cultivated in Southeast Asia, East Asia, and South Asia where it is warmer and receives more rain, as it grows abundantly near waterways and requires little to no care.

It grows so well, in fact, that it's actually illegal in most states! Water spinach is considered an invasive species. But because it's such a staple in Asian cooking, this leafy green is finally unbanned in some places - most recently, Georgia, where I live!

Water spinach is often used in Indonesian, Burmese, Thai, Lao, Cambodian, Malay, Vietnamese, Filipino, Chinese, and Taiwanese cuisine.

Also - this veggie can be eaten both cooked and raw.

What does Water Spinach taste like?

Water spinach is not technically or scientifically related to spinach, but its taste has been described as a cross between spinach and watercress.

I prefer it to spinach and watercress though, as it has more of an earthy taste and it is not bitter like spinach and watercress can be.

Is Water Spinach healthy?

Water spinach is a healthy vegetable! It has many nutrients that boost your skin and brain as it contains iron, vitamin C, vitamin A. This veggie has also been used in Ayurvedic medicine for the treatment of jaundice and liver problems.

Fermented Tofu / Bean Curd

This dish is very simple and uses only a few ingredients. You can cook your water spinach with just oil, garlic, salt, however, we almost always also cook with fermented tofu (aka fermented bean curd).

Fermented tofu is a Chinese condiment consisting of processed, preserved tofu. The ingredients typically include soybeans, salt, rice wine and sesame oil or vinegar.

If you've never used this ingredient before, just fyi - it is not one that smells great, and can be an acquired taste!

This is the brand I use:

You can find some in your local Asian supermarket or even amazon:

Fermented Beancurd Tofu (Chunk) in dressing with mini Minced Chili -Spicy 10.5 oz (3 Packs) (the brand I use)

Szechuan Fermented Beancurd Tofu Spicy 10oz (pack of 3)

How to stir fry Water Spinach (Step by Step)

All right let's get to the good part. This is our favorite go-to way of cooking this delicious veggie!

First, gather your ingredients:

• 1 pound water spinach, trimmed and cut into 2-inch lengths
• 1 tablespoon cooking oil
• 4 cloves of garlic, roughly chopped
• 1-2 tablespoon fermented bean curd (optional), adjust to taste
• Salt to taste

Preparing the water spinach

Wash the water spinach by soaking it in a large bowl of water to remove any dirt. Rinse and then remove from the water.

Trim off the bottom 1-2 inches of the water spinach. Most of the stem area should be tender, so leave the leaves and the tender parts of the stem.

Cut the water spinach into approximately 2-inch lengths. Discard any leaves that are wilted or heavily bruised.

Cooking the water spinach

In a wok or large cooking pan, add the cooking oil and heat it over high heat. Add the garlic to the hot oil and cook for about 1 minute, until fragrant.

Add the prepared water spinach to the wok/pan and stir-fry until the vegetables are about halfway wilted.

If using, add the fermented bean curd along with a little of its juice/water. Season with salt to taste.

Stir-fry until the vegetables are soft. Remove from the heat immediately to avoid overcooking and making them mushy. Serve hot! This dish is best enjoyed immediately.

FAQ

Can I make this dish without fermented tofu?
Yes! While fermented tofu adds a savory, umami kick, you can absolutely make stir fried water spinach with just garlic, oil, and salt. It will still be delicious, light, and flavorful.

Where can I buy water spinach (空心菜 / ong choy / kangkong)?
You can usually find it fresh at Asian grocery stores like H-Mart, 99 Ranch, or your local Chinese/Vietnamese markets. Some farmer's markets carry it in areas with larger Asian communities. In states where it's restricted, you might also find it labeled as ong choy or kangkong.

What if I can't find water spinach?
You can substitute with other tender leafy greens like spinach, pea shoots (豆苗), morning glory, or even young sweet potato leaves. The texture and flavor will be slightly different, but still tasty.

Is water spinach really invasive?
Yes... is what they say. LOL They say this because it is said to grow quickly and spread easily. Now personally I've tried to grow it before and it was very much not spreading, but maybe the conditions were not great for it. Anyway, some states ban it and other states (like Georgia) have lifted bans so it can be legally cultivated and sold. If you're not sure, check local laws before planting it yourself.

How do I store leftovers?
This dish is best eaten immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a hot pan or microwave - just note the greens may soften more.

More Delicious Stir Fry Vegetable Recipes

• Stir Fry Sweet Potato Leaves - A popular Chinese and Taiwanese veggie, similar to water spinach, stir fried with garlic and optionally fermented bean curd.
• Stir Fry A Choy (Taiwanese Lettuce) - A quick and easy dish made often in Taiwanese households. Tender a choy leaves stir fried with garlic.
• Stir Fry Luffa Gourd (Si Gua, Silk Melon) - A light, nutritious dish stir fried with dried shrimp for savory depth.
• Chinese Broccoli Stir Fry with Garlic (Gai Lan) - Classic Chinese veggie stir fry: crisp-tender gai lan cooked simply with garlic and salt.

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