Stir-Fried Water Spinach (Stir-Fried Ong Choy)

This stir-fry is so delicious you'll want to pour the sauce over your rice! It's super easy to make. Thank you for 1000 reviews on 07/26/2017! The story of this recipe: I recreated the taste of a popular menu item from a Taiwanese restaurant where I used to work. Both the staff and regular customers would pour the soup over white rice and enjoy it to the last bite!

I kept the chicken skin in the freezer because I didn't want to waste it. I just tried using it in a stir-fry, and it was delicious! It's surprisingly useful if you have some, so I recommend keeping it instead of throwing away.Since plenty of oil comes out from the chicken skin, you don't need to use vegetable oil. If you don't like a lot of oil, please wipe it off with a paper towel.Once you add vegetables, please stir-fry briefly. Recipe by Kaeha

Eating alone with just this dish is delicious and satisfying. It may look simple, but to achieve the perfect taste, you need a little secret :D. You can also use the vegetable boiling water with a bit of salt and lemon to make a soup :D

Inspired by the way street vendors prepare blanched vegetables, but with an added stir-fry step.

A classic Thai dish. Using fish sauce gives it an authentic ethnic flavor! Water spinach cooks quickly, so you can make this in no time.The story behind this recipeI love Thai food so much that I often eat two plates of stir-fried water spinach at my favorite restaurant. However, each plate costs about 1000 yen. One day, I noticed that my local supermarket was selling water spinach for about 120 yen, so I bought it immediately and tried to recreate the restaurant's flavor at home.

When water spinach is in season, we eat this about 3 times a week.Water spinach and oil go well, so use a generous amount of oil when stir-frying.Sauté over high heat up until the end. Recipe by Mizorecchifan

This slightly unique water spinach can be eaten up quickly!Ranked in the top 10 popular searches in September 2019. Thank you!The story of this recipe: I always receive a lot of water spinach from my mother-in-law in the summer. It's a great way to use it up and, combined with pork, helps prevent summer fatigue!

Just like restaurant quality! This is a classic Chinese stir-fry with water spinach. The garlic flavor makes it a perfect side dish to enjoy with rice.The story behind this recipeI wanted to recreate the stir-fried water spinach I often enjoyed at Chinese restaurants, so I made it at home! The simple seasoning is delicious!

Originally intended to stir-fry with satay sauce, but realized there was none at home. Used Wei Li fried sauce as a substitute to achieve a similar flavor.

In the peak of summer, when there are few leafy greens, water spinach grows large and is a delicious vegetable. The best way to enjoy it is the Thai home-style dish, Pad Pak Boong Fai Daeng.The origin of this recipeTwenty years ago, while living in Bangkok, I saw heaps of vegetables at the market and wondered how to cook them. Our maid prepared them deliciously. This is a home-cooked dish you won't find in hotel restaurants. Now, I enjoy the taste of Thailand with homegrown produce.