Top 10 Rustic and Delicious Water Spinach Stir-fry Recipes at Home

1. Water Spinach Stir-fried with Beef

Ingredients:

• Water spinach 400 gr
• Beef 200 gr (Sirloin)
• Minced garlic 2 teaspoons
• Fish sauce 1 teaspoon
• Salt 1/2 teaspoon
• White sugar 1/2 teaspoon
• MSG 1 teaspoon
• Ground pepper 1/4 teaspoon
• Vegetable oil 2 tablespoons
• Cornstarch 1/2 teaspoon

Instructions:

• Clean the water spinach, remove excess leaves, and wash thoroughly.
• Clean the beef, cut into bite-sized pieces, marinate with 1/4 teaspoon salt, 1/2 teaspoon MSG, and 1/2 teaspoon cornstarch for about 30 minutes.
• Blanch the water spinach in boiling water, remove and rinse with cold water, then drain.
• Saute 1 teaspoon minced garlic with 2 tablespoons vegetable oil in a pan, then add the marinated beef, stir quickly over high heat until cooked, then transfer to a plate.
• Saute the remaining minced garlic with 2 tablespoons vegetable oil in another pan, then add the water spinach to stir-fry, season with 1/4 teaspoon salt and 1/2 teaspoon sugar, stir well.
• When the water spinach is cooked, add the beef, 1 teaspoon fish sauce, and 1/2 teaspoon MSG, stir well, then turn off the heat.
• Transfer to a plate, sprinkle with 1/4 teaspoon ground pepper, and enjoy with rice.

2. Water Spinach Stir-fried with Buffalo Meat

Ingredients:

• Buffalo meat: 400g
• Water spinach: 1 bunch
• Garlic: 1 clove
• Oyster sauce, black pepper
• Common spices

Instructions:

• Prepare ingredients:
  • Wash and drain the water spinach. You can remove the leaves or leave them, depending on your preference.
  • Peel and finely chop the garlic.
• Marinate the buffalo meat:
  • Cut the buffalo meat into thin slices and marinate with 1 tablespoon of oyster sauce, a little seasoning powder, broth mix, black pepper, and half of the chopped garlic for about 10 minutes to soften and absorb the seasoning. If you don't have oyster sauce, you can use cooking oil instead.
• Blanch the water spinach:
  • Boil a pot of water with a pinch of salt, then blanch the water spinach for about 10 seconds and immediately remove it. After blanching, you can soak the water spinach in cold water with ice cubes to keep it crispy and green.
• Stir-fry the buffalo meat:
  • Heat 2 tablespoons of cooking oil in a pan, then add the remaining chopped garlic and stir-fry until fragrant.

3. Water Spinach Stir-fried with Periwinkle Snails

Ingredients:

• Periwinkle snails: 500 gr
• Water spinach: 300 gr
• Garlic: 5 cloves
• Chili: 3 fruits
• Cooking oil: 2 tablespoons
• Oyster sauce: 1 teaspoon
• Common spices (seasoning powder/MSG/salt/pepper)

Instructions:

• Prepare ingredients and steam the snails:
  • Wash the periwinkle snails thoroughly, soak them in water along with 3 sliced chilies, 1 teaspoon of salt, soak for about 30 minutes to remove sand, then remove and rinse with water 2 - 3 times, drain.
  • After draining the snails, put them in a pot and steam over medium heat for about 15 minutes until cooked. You can leave them whole or remove the shells before stir-frying, according to your preference.
  • Trim off any tough or old parts of the water spinach, cut in half if the stems are too long, wash thoroughly, and drain. Peel and lightly crush the garlic.
• Stir-fry periwinkle snails with water spinach:
  • Heat 2 tablespoons of cooking oil in a pan over medium heat, when the oil is hot, add the crushed garlic and stir-fry until fragrant, then add the water spinach and stir-fry for about 1 minute.
  • When the spinach is soft, add about 1/4 cup of water (rice bowl) and continue to stir-fry for about 3 minutes until the vegetables are cooked.
  • Then add the steamed periwinkle snails, 1 teaspoon of oyster sauce, 2 teaspoons of seasoning powder, 1 teaspoon of MSG, and stir-fry for about 3 minutes for the flavors to absorb into the snails and vegetables.
  • Finally, adjust the seasoning to taste, then turn off the heat. Serve the dish on a plate and sprinkle with a little ground pepper to enhance the aroma before serving.

Ingredients:

• One bunch of water spinach
• Fried garlic
• Chicken broth
• Pork fat
• Seasonings

Instructions:

• Prepare ingredients:
  • Pick the water spinach by each stem, remove the old leaves, and soak the leaves in salted water to remove insects.
  • Wash thoroughly and set aside.
• Stir-fry the water spinach:
  • Heat pork fat or lard in a pan. It's preferable to use pork fat instead of cooking oil for a more fragrant and rich flavor. Add the water spinach and garlic, stir-fry over high heat.
  • Season with a teaspoon of salt according to your taste and continue stir-frying.
  • Finally, add the chicken broth to enhance the flavor and stir-fry until well cooked.

Ingredients:

• 400g squid
• 300g water spinach
• 100g dried shrimp
• 4 cloves garlic
• 3 shallots
• 2 teaspoons chopped lemongrass
• 5 tablespoons cooking oil
• A pinch of pepper/seasoning

Instructions:

• Prepare the squid:
  • Remove the tentacles from the squid and take out the ink sac.
  • Then, remove the eyes and beak, peel off the skin, and wash the squid with clean water or salted water 2-3 times.
  • Finally, cut the squid into small pieces.
• Prepare other ingredients:
  • After buying the water spinach, remove the stems and leaves, then wash and drain.
  • Grind the dried shrimp. Next, finely chop the garlic and shallots.
  • Then, add 2 teaspoons of chopped lemongrass, 1 teaspoon of chopped garlic, and 1 teaspoon of chopped shallots to the dried shrimp, mix well to marinate the shrimp.
• Stir-fry the ingredients:
  • Heat 5 tablespoons of cooking oil in a pan. When the oil is hot, add the remaining chopped garlic and shallots, stir-fry until fragrant.
  • Next, add the marinated dried shrimp and stir-fry for 1-2 minutes until the shrimp is cooked.
  • Then, add the squid and stir well. When the squid is cooked, sprinkle a little pepper.
  • Finally, add the water spinach, mix well with chopsticks to absorb the seasoning. Stir-fry the spinach for another 1-2 minutes, then add 1/2 teaspoon of seasoning, stir everything well once, and turn off the heat.

Ingredients:

• 300-400g water spinach
• 200g bean sprouts
• 2 tablespoons cooking oil
• 1 tablespoon fish sauce
• 1 teaspoon diluted shrimp paste (optional)
• 5 cloves garlic
• 1 shallot (15g)
• 1 small onion (50g)
• 3 - 4 stalks garlic chives
• Salt, pepper, seasoning, sugar, MSG, cooking oil

Instructions:

• Prepare the ingredients:
  • Remove the old and damaged parts of water spinach and bean sprouts.
  • Then, wash them thoroughly 4-5 times with water.
  • Next, soak each type of vegetable separately in diluted saltwater for about 20 minutes to clean them.
  • Finally, rinse again with water and drain.
  • Boil 1.5 liters of water in a large pot. Add 1 tablespoon of salt and 1 tablespoon of cooking oil to the boiling water.
  • When the water boils, add the water spinach, immerse it evenly under the water for about 2 minutes. Remove the spinach, drain, and cool it in cold water.
  • Put the bean sprouts in the pot right after removing the water spinach. Stir the bean sprouts briefly until they slightly turn color, then pour them into a colander and pour cold water over them to cool. (Note: If you want the vegetables to stay fresh and green, soak the water spinach and bean sprouts together in a basin of water for about 5 - 10 minutes after cooling in cold water).
  • After soaking the bean sprouts and water spinach, remove and drain them separately. Then, use a knife or scissors to cut the water spinach into 5cm long pieces.
  • Remove the roots of the garlic chives, rinse them, and cut them into 3cm long pieces. Cut the onion into halves, then slice it thinly along the thickness of the onion, set aside. Pound and mince the garlic and shallot separately.
• Stir-fry the vegetables:
  • Heat a large pan, add 1 tablespoon of cooking oil, when the oil begins to smoke, add minced garlic and shallots, fry until fragrant.
  • Next, add the water spinach with 1/2 tablespoon of fish sauce, 1/4 teaspoon of salt, and 1 teaspoon of diluted shrimp paste, stir quickly for about 2 minutes. Then, add the bean sprouts and stir well with 1 tablespoon of cooking oil, stir-fry everything, and when the dish is almost cooked, add the garlic chives and stir well.
  • Season to taste once more. If using MSG, add it at this time. Stir well, then transfer the vegetables to a large plate.

Ingredients:

• 400g Water Spinach
• 200g Chicken Gizzards (1 set)
• 1 Onion (finely chopped)
• 1 tablespoon Cooking Oil
• 1 tablespoon Oyster Sauce
• 1 tablespoon Salt
• A pinch of Common Seasonings (salt, seasoning powder, MSG, pepper)

Instructions:

• Prepare ingredients:
  • To remove the odor from chicken gizzards, squeeze them thoroughly with 1 tablespoon of salt, then rinse them clean and drain.
  • Cut the chicken gizzards into bite-sized pieces, marinate with 1/2 tablespoon of seasoning powder, 1/2 teaspoon of MSG, 1/2 teaspoon of salt, and 1 teaspoon of pepper. Let it marinate for about 20 minutes.
  • Pick the shoots and young leaves of water spinach, then wash and drain.
• Stir-fry chicken gizzards with water spinach:
  • Heat a pan, add 1 tablespoon of cooking oil. Once the oil is hot, add the marinated chicken gizzards and stir-fry evenly over high heat for about 5 minutes until the gizzards are firm.
  • Next, add the water spinach and 1 tablespoon of oyster sauce, stir-fry together for another 2 minutes.
  • Finally, adjust the seasoning to taste and turn off the heat.
  • Arrange the dish on a plate, sprinkle some ground pepper for extra flavor, and serve immediately.

Ingredients:

• 350g Clams
• 200g Water Spinach
• 1 tablespoon Cooking Oil
• 3 cloves Garlic (finely chopped)
• A pinch of Common Seasonings (ground pepper, MSG, seasoning powder, salt)

Instructions:

• Prepare the clams:
  • If you have whole clams, soak them in clean water for about 15 minutes to let the clams release sand and dirt.
  • Place a pot on the stove, add all the clams in, pour water until it covers the clams, cover tightly, and cook over medium heat until the clams open up.
  • After about 5 - 10 minutes of cooking, when the clams have opened up completely, turn off the heat.
  • Drain the clams in a colander under running water while using your hands to remove the clam meat from the shells. Drain well and prepare for cooking.
• Prepare the water spinach:
  • After purchasing, trim off the roots of the water spinach and pick the tender parts from the top down to a suitable length, discarding the older parts.
  • Soak in salted water for 3 - 5 minutes, then rinse with clean water and drain.
  • Boil a pot of water, add some salt, then after the water boils, add all the water spinach to blanch quickly.
  • Use chopsticks to stir the vegetables evenly, boil for about 3 minutes, then turn off the heat. Prepare a clean colander and place it over a basin of cold water, transfer the blanched vegetables to the colander and soak in cold water.
• Stir-fry the vegetables:
  • Place a pan on medium heat, add 1 tablespoon of cooking oil. Once the oil is hot, add the finely chopped garlic and sauté until fragrant, then add the water spinach and stir-fry.
  • Quickly stir-fry the water spinach over high heat, tossing 2 - 3 times until evenly cooked, then add the clams and stir-fry together. Stir-fry for about 3 minutes, then add 1/2 teaspoon of MSG, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper. Remember to adjust the seasoning to taste.
  • Once the seasonings are well incorporated, turn off the heat, prepare a plate, and transfer the finished dish to the plate.

Ingredients:

• 300g Water Spinach
• 150g Minced Pork
• 2 teaspoons Minced Garlic
• 2 tablespoons Cooking Oil
• 2 teaspoons Fish Sauce
• 1 teaspoon White Sugar
• 1 teaspoon MSG
• 1/2 teaspoon Minced Chili

Instructions:

• Prepare the ingredients:
  • Trim the water spinach leaves, wash them thoroughly, and cut into small pieces, about 0.5 cm in length.
• Stir-fry the vegetables:
  • Saute 1 teaspoon of minced garlic with 1 tablespoon of cooking oil until fragrant, then add the minced pork, 1 teaspoon of fish sauce, and 1/2 teaspoon of sugar. Stir-fry until the pork is cooked, then transfer to a plate.
  • Saute the remaining minced garlic with 1 tablespoon of cooking oil, add the water spinach, and stir-fry. Then add the cooked minced pork.
  • Dissolve 1/2 teaspoon of sugar, 1 teaspoon of MSG, 1/2 teaspoon of minced chili, and 1 tablespoon of water. Pour into the pan, stir well to absorb the flavors, then turn off the heat.
  • Serve in a bowl and enjoy.

Ingredients:

• Water spinach 300g
• Fresh shrimp 200g
• Cooking oil 1 tablespoon
• Minced garlic 3 cloves
• Seasonings to taste (ground pepper/seasoning powder/msg/salt)

Instructions:

• Prepare the ingredients:
  • Water spinach, remove the roots, select only the fresh tips, and discard any old parts.
  • Soak in saltwater for 3 - 5 minutes, then rinse with clean water and drain.
  • Cook a pot of boiling water, add a little salt, when the water boils, add all the spinach to blanch.
  • Use chopsticks to stir the vegetables evenly, when the water boils for about 3 minutes, turn off the heat, prepare a clean basket, place it in a basin of cold water, and immerse the vegetables in cold water.
• Stir-fry the vegetables:
  • Place a pan on the stove over medium heat, when the pan is hot, add 1 tablespoon of cooking oil, add minced garlic and stir-fry until fragrant, then add the spinach and stir-fry quickly.
  • Stir-fry the water spinach on high heat, toss for 2 - 3 times until evenly cooked, then add the shrimp. Stir-fry for about 3 minutes, then add 1/2 teaspoon of seasoning powder, 1/2 teaspoon of msg, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper. Remember to adjust the seasoning to taste.
  • After the seasonings are well dissolved, turn off the heat, prepare a plate, and transfer the dish onto the plate.

Ingredients:

• Water spinach 400g
• Fresh shrimp 200g
• 1 small onion (finely chopped)
• 1 tablespoon cooking oil
• 1 tablespoon sesame oil
• Seasonings to taste (salt/ seasoning powder/ msg/ pepper)

Instructions:

• Prepare the ingredients:
  • For the shrimp, remove the heads, peel off the shells, devein, and rinse thoroughly. Marinate the shrimp with finely chopped onion, 1 teaspoon seasoning powder, 1/2 teaspoon salt, 1/2 teaspoon msg, 1 teaspoon pepper. Let it marinate for about 30 minutes.
  • For the water spinach, pluck the leaves and tender stems, wash thoroughly, and drain.
• Stir-fry the shrimp with water spinach:
  • Heat a pan over medium heat, add 1 tablespoon cooking oil. When the oil is hot, add the marinated shrimp and stir-fry for about 2 minutes until the shrimp firms up.
  • Next, add the water spinach and 1 tablespoon sesame oil to the pan, stir-fry together for another 2 minutes.
  • Finally, season to taste with additional seasonings as needed, then turn off the heat.