Skip to main content

Stir-Fry Water Spinach With Chili And Sichuan Pepper


I like Water Spinach (aka Kangkung). I like to cook them with Sambal or just a simple stir-fry with garlic and oyster sauce. I thought since I'm into Sichuan cooking now; why not try the vegetables recipe from my latest collection of cookbooks. I have two actually! The other book is an Indonesian cookbook, which I will feature some of the recipe very soon. So, watch out for it!

Recipe adapted from Sichuan Cookery by Fuchsia Dunlop

Stir-Fry Water Spinach With Chili And Sichuan Pepper

Ingredients

300 g Fresh Water Spinach
A small handful of Sichuanese Dried Chilies
3 Tbsp Peanut Oil
1/2 tsp Whole Sichuan Pepper
1/4-1/2 tsp Sea Salt to taste
1 tsp Sesame Oil

Method

Wash the water spinach thoroughly, discarding any wilted leaves and coarser stalks. Tear or cut into 10cm sections. Snip the chilies in half or into 2 cm sections, discarding the seeds as much as possible.

Heat the oil in a wok until hot but not smoking. Add the chilies and Sichuan pepper and stir-fry for 10 - 20 seconds until the oil smells spicy and the chilies are just beginning to turn a darker red - take care not to burn them. Add in all the spinach and stir-fry for about 3 minutes until the leaves have wilted and the stems are tender and juicy, season with salt. Finally, remove from the heat and stir in the sesame oil. Serve immediately.


Labels:

Comments

  1. PhyllisMarch 24, 2009 at 12:04 PM

    Hi seasaltwithfood,

    I love kang kung - haven't had it in a while, so thanks for the great recipe. I always enjoy reading your blog so I've given you a sisterhood award (thrilled to award it to a fellow Vancouver girl!)
    Here's the link:
    http://mehungry-phyllis.blogspot.com/2009/03/sisterhood-awards.html

    -Phyllis

    ReplyDelete
  2. AnonymousMarch 24, 2009 at 2:15 PM

    Oh..saw it on FG, I miss eating kangkung... my favorite :)

    ReplyDelete
  3. Angie TeeMarch 24, 2009 at 8:18 PM

    Hey Phyllis, a sisterhood award for me?? Fantastic! Thanks:) I'll bookmark your site and shall have a glass of wine later this evening while reading your blog.

    ReplyDelete
  4. Angie TeeMarch 24, 2009 at 8:22 PM

    Hi Zita, thanks for the comment.

    ReplyDelete
  5. tigerfishMarch 25, 2009 at 12:44 AM

    this is the kind of food that makes me fat...cos I eat a lot of rice with it :p

    ReplyDelete
  6. SaraLynnMarch 26, 2009 at 10:13 AM

    looks delicious!

    ReplyDelete
  7. AnonymousMarch 26, 2009 at 2:14 PM

    Kong xing cai? The vegetable that has the empty stem...yum.

    ReplyDelete
  8. Not Another OmnivoreMarch 26, 2009 at 6:21 PM

    Looks awesome!

    NAOmni

    ReplyDelete
  9. Angie TeeMarch 27, 2009 at 9:25 PM

    Hi tigerfish: Ha! Ha! So true! (I tend to overeat too)

    ReplyDelete
  10. Angie TeeMarch 27, 2009 at 9:28 PM

    Hey Vincent, I'm glad you like my blog and yes, I will definitely add my blog on Petitchef.com Thanks.

    ReplyDelete
  11. Angie TeeMarch 27, 2009 at 9:32 PM

    @SaraLynn: Thanks.

    @604foodtography:Yup!

    @NAOmi: Thanks.

    ReplyDelete
  12. AnonymousSeptember 26, 2013 at 1:50 AM

    I would like to try this one, because the main ingredients on this recipe is the spinach which is my favorite. I will now go to the market and buy some ingredients of this interesting recipe. Thanks for sharing!

    Beef Stir Fry

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more