Stir Fry Water Spinach

Ingredients

• 2 bunches (250 g)water spinach
• 200 gsliced beef
• 3 clovesgarlic, minced
• 1/2onion, thinly sliced
• 3long chillies, sliced (optional)
• 2 tbspneutral oil
• to tastecrispy fried shallots, for garnish (optional)
• 400 mlwater
• 2 tbspoyster sauce
• 2 tbspcornflour
• 1 tspsugar
• 1/2 tspsalt, adjust to taste
• 1/2 tspstock powder
• 1/2 tspground pepper

Instructions

1. 1

   Soften the aromatics

   Heat the oil in a pan or wok. Stir-fry the onion, chilli and garlic until softened.

2. 2

   Brown the beef

   Add the sliced beef and cook until browned.

3. 3

   Wilt the spinach

   Add the water spinach and stir-fry just until the leaves have wilted.

4. 4

   Thicken the sauce

   Add the sauce mixture and simmer until the sauce thickens, then remove from the heat.

5. 5

   Serve with rice

   Serve with steamed rice and top with crispy fried shallots, if using.

What is stir-fried water spinach?

Water spinach, also known as kangkong, is a leafy vegetable with hollow stems that is widely used in Southeast Asian cooking. This version pairs it with beef and a savoury oyster-sauce mixture.

The quick stir-fry keeps the greens tender while the thickened sauce clings to the leaves and beef. It is served with steamed rice to catch the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 14g protein, 13g carbs, 11g fat.

The beef provides most of the protein, while the cornflour, sugar and vegetables contribute carbohydrates. Most of the fat comes from the cooking oil and beef; serve it with rice and add another vegetable dish if you want a more varied plate.

Preparing the ingredients

Water spinach: Rinse it well, especially around the stems, and drain before cooking. Cut it into manageable lengths if the bunches are long.

Beef: Keep the slices ready beside the cooker so they can be added as soon as the aromatics soften. Thin slices cook quickly and are easier to stir through the greens.

Building the flavour

Aromatics: Cook the onion, garlic and optional chilli in the oil until softened before adding the beef. This gives them a moment to release their flavour into the cooking oil.

Sauce: The recipe combines oyster sauce, water, cornflour, sugar, salt, stock powder and pepper. Stir the mixture before adding it so the cornflour is evenly distributed.

Getting the texture right

Wilted greens: Water spinach cooks down quickly, so stir-fry it only until the leaves have wilted. Cooking it longer can make the leaves overly soft.

Thickened sauce: Let the sauce simmer until it visibly thickens, stirring as needed so it coats the ingredients rather than settling at the bottom.

Keeping the cooking quick

A hot pan helps the beef brown and the greens cook rapidly. Have the ingredients prepared before heating the oil, as the stages follow one another quickly.

If your pan is small, the greens may take up considerable space at first. Stir as they begin to wilt so they settle into the pan.

Serving suggestions

Serve the stir-fry straight away with steamed rice. The rice makes a simple base for the savoury sauce.

Finish with crispy fried shallots if you like a crunchy garnish. Add them just before serving so they keep their texture.

Recipe notes & tips

• Drain the water spinach well so excess water does not dilute the sauce.
• Use a wide pan or wok to make it easier to stir the greens as they wilt.
• Stir the sauce mixture again just before adding it, as cornflour can settle.
• Taste the sauce before serving and adjust the salt to suit your preference.
• Add the crispy fried shallots at the table to preserve their crunch.

Variations

• Milder version: Leave out the optional chillies for a less spicy stir-fry.
• More heat: Keep the chillies in and slice them finely so their flavour spreads through the dish.
• Extra greens: Add more water spinach, cooking it in batches if the pan is crowded.
• Different protein: Replace the beef with sliced chicken and cook it through before adding the greens.
• No beef: Leave it out for a vegetable-led version, adjusting the seasoning to taste.

Common mistakes to avoid

• Wet spinach: Excess water can thin the sauce; drain the greens thoroughly after washing.
• Overcooked greens: They can turn too soft; stop stir-frying once they have just wilted.
• Crowded pan: The ingredients may steam rather than cook evenly; use a wide pan or work in batches.
• Lumpy sauce: Cornflour can clump if it settles; stir the sauce mixture well before adding it.
• Burnt garlic: It can taste bitter; soften the aromatics over controlled heat and keep them moving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan until piping hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions