🇨🇳 Chinese Vegetarian

Water Spinach Sichuan-Style

Name: Water Spinach Sichuan-Style
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: to taste Salt; 5 cloves Garlic; 4 cloves, minced Ginger; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 tbsp Soy Sauce; 1 tsp Sichuan Peppercorns; 2 tbsp Peanut Oil; 400 g Water Spinach; 2 tbsp Chili Bean Sauce

🇨🇳 Chinese

A fast, fiery wok toss of water spinach with crisp vegetables and a savoury glaze — on the table in under twenty minutes. Ready in 17 minutes including prep.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Saltto taste
Garlic5 cloves
Ginger4 cloves, minced
Bell Pepper1, sliced
Spring Onions3, cut into batons
Soy Sauce2 tbsp
Sichuan Peppercorns1 tsp
Peanut Oil2 tbsp
Water Spinach400 g
Chili Bean Sauce2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Get your wok ripping hot and add the Peanut Oil — it should shimmer instantly.
2
Toss in the ginger and sichuan peppercorns for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the water spinach and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the soy sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

Prep everything before the heat goes on — chinese cooking moves fast once it starts.

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