🇨🇳 Chinese

Water Spinach Braised

Name: Water Spinach Braised
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 2 Bay Leaf; 3 tbsp Soy Sauce; 1 tbsp Sugar; 1 tsp Sichuan Peppercorns; 500 ml Stock or Broth; 2 tbsp Peanut Oil; 400 g Water Spinach; 2 tbsp Shaoxing Wine

🇨🇳 Chinese

Time does the work here: water spinach melts into a glossy braising liquid after a long, gentle simmer. About 60 minutes from fridge to table.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Bay Leaf2
Soy Sauce3 tbsp
Sugar1 tbsp
Sichuan Peppercorns1 tsp
Stock or Broth500 ml
Peanut Oil2 tbsp
Water Spinach400 g
Shaoxing Wine2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the water spinach deeply in the Peanut Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the sichuan peppercorns.
3
Return the water spinach, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the water spinach yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Simple Water Spinach with garlic |蒜炒空心菜 · on YouTube