Look for water spinach (called rau muong or ong choy) in Asian markets. Regular spinach is a fine substitute, though it won't have the same silkiness.
1 pound fresh water spinach, wide parts of stems trimmed
4 teaspoons canola or other neutral oil, divided
1 tablespoon oyster sauce
1 teaspoon fish sauce
1/2 teaspoon sugar
1 tablespoon minced fresh garlic, divided
2 teaspoons water
1 teaspoon cornstarch
Est. added sugars 1g
How to Make It
Cut spinach into 3- to 4-inch pieces. Rinse and drain well. Bring a large Dutch oven filled with water to a boil over high heat. Add spinach; cook 30 seconds or until wilted. Drain; rinse with cold water. Drain well.
Combine 1 teaspoon oil, oyster sauce, fish sauce, and sugar in a small bowl; stir with a whisk. Stir in 1 teaspoon garlic. Combine 2 teaspoons water and cornstarch, stirring with a whisk.
Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high until hot but not smoking. Add remaining 2 teaspoons garlic; cook 15 seconds or until fragrant, stirring constantly. Pour off excess water from spinach; add spinach to pan. Cook 3 minutes or until thoroughly heated, stirring constantly. Stir in oyster sauce mixture. When spinach begins to release juices, add cornstarch mixture. Cook, stirring constantly, 1 minute or until sauce thickens and spinach takes on a silky finish.
The Pho Cookbook.
Ten Speed Press, $22, on sale Feb. 7, 2017.
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