| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 87 | 5g | 0.6g | 7g |
| sugars | fibre | protein | salt |
| 2g | 1g | 2g | 0.3g |
Why I Love Taiwanese Vegan Stir-Fried Water Spinach
The first time I whipped up this Taiwanese delight, the Vegan Stir-Fried Water Spinach, it felt like a revelation. The understanding and appreciation of food in Montana where I grew up, is heavily influenced by native and rancher’s cuisine. My culinary point of view could not be farther from the food culture of Taiwan. Exploring this recipe, however, opened up a completely new world of flavors, and ingredients like water spinach, fermented tofu and the vibrant kick of red chillies.
The Inspiration
Even though my culinary roots are planted deep in the Montana soil, a part of me is always open to global culinary expeditions. This inspiration for this recipe comes from renowned Taiwanese Chef Hsu Jou Tsai. He’s widely appreciated for his ability to transform simple ingredients into vibrant and delectable dishes, such as this Vegan Stir-Fried Water Spinach.
A Dance of Flavours
Each part of this recipe tells a tale of contrasting flavors and textures. There is the welcomed crunch of water spinach, mellow heat from the thinly sliced red chillies, the savory depth the soy sauce introduces, and the unique umami punch from the optional fermented tofu. All these elements present an alluring dance of flavors on the palate. It’s both familiar in some ways, and yet tantalizingly foreign in others.
Perfect Pairings
A dish like this has its place in a variety of menus. I find it wears many hats beautifully; it can be the star of the show for your vegan or vegetarian guests or a colorful supporting act to grilled meat or fish–it’s incredibly versatile. Coming to think of it, this dish shares a similarity with the Huckleberry salads often served on the ranches back home. Coincidentally, a cool, crunchy huckleberry salad would be a refreshing companion to this warm, savory Vegan Stir-Fried Water Spinach.
Here is a link with more information about Taiwanese cuisine if you, like me, find yourself captivated by its culinary philosophy and techniques.
I love this recipe for its simplicity, versatility and the journey of flavors it presents. I hope you enjoy making and serving this delicacy as much as I do!
What You’ll Need
- 2 pounds of water spinach
- 4 cloves of garlic, thinly sliced
- 2 red chillies, thinly sliced
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of fermented tofu (optional)
- 2 teaspoons of sugar
- 1 teaspoon of cornstarch
- 1/4 cup of water
- Salt to taste
Method
Step One
To begin with, gather all of your ingredients in one place to ensure for an easy cooking process. Do a quick check to make sure you have everything you need at hand.
Step Two
Begin by washing the water spinach thoroughly under cold running water. Once cleaned, cut the water spinach into sizable 3-inch pieces.
Step Three
In a large pan, heat the vegetable oil over a medium flame. Once hot, add in the sliced garlic and red chillies. Stir-fry the ingredients for about a minute or till they turn golden and aromatic.
Step Four
Add the cut water spinach into the pan. Stir-fry it until it begins to wilt. This should take around 2-3 minutes.
Step Five
In a small bowl, look to combine the soy sauce, fermented tofu (if using), sugar, cornstarch, water, and salt into a smooth sauce. Once mixed well, pour this sauce over the stir-fried water spinach. Stir everything together until the water spinach is well-coated with the sauce. Continue to cook for another 2 minutes or until the sauce has thickened a bit.
Step Six
Once cooked to your satisfaction, remove the pan from heat. You can serve the Vegan Stir-Fried Water Spinach hot straight from the stove. Enjoy this delectable dish on its own or as a flavorful side dish with cooked rice.
