Meet your new midweek favorite: an incredibly EASY Stir Fried Water Spinach with Shrimp Paste recipe that’s on the table in just 20 minutes! It’s a quick way to add vegetables to your meal and it comes packed with robust flavors using just a handful of ingredients.
Does this recipe excite you? Try it with fermented bean curd!
A regular weeknight favorite
If you have dishes in your back pocket that you KNOW you’ll never get sick of, you can trust that they’re a keeper. Stir Fried Water Spinach with Shrimp Paste is definitely one of those!
I can’t count the number of times Grandma has cooked this dish, but I can say for certain that these situations call for it:
(1) When you’re low on time and need a quick emergency side dish,
(2) When you want to – or NEED to – feed the family with their daily vegetable servings,
or (3) when your family absolutely adores the robust and aromatic flavors of the easiest vegetable stir fry ever.
You may not need more than 20 minutes to cook up this steaming hot plate of deliciousness, but it’ll all be gone in less than that!
The aftermath is the result of chopsticks furiously fighting over soft and moist leaves that have soaked up every drop of sauce and crunchy snap-worthy stems coated in a luscious garlic-infused glaze.
Every bite is the mouthful you never knew you needed. Just try it – you’ll see!
What are the benefits of water spinach?
In any one serving of this leafy green is a generous ratio of iron, calcium, magnesium, fibre and antioxidants. It is also said to assist with skin and eye health and help with anemia.
With all these health benefits loaded in a dish, this vegetable has never looked so tasty!
Why this recipe works
- Finely chopped garlic and chili adds an aromatic kick which perfectly balances the saltiness.
- Stir frying the water spinach on high heat keeps the vegetable enjoyably crisp and contrasts well with the soft leaves.
- Using fine shrimp paste keeps the flavor robust without being too overpowering.
What you’ll need
About the sauce
We use Lee Kum Kee’s Fine Shrimp Sauce just like we did for our Steamed Lemongrass Pork, but you can find many versions from various brands in Asian supermarkets. They will all have varying degrees of saltiness, so make sure to season accordingly.
How to make this recipe
To prepare the water spinach, rip and discard the tip of the leaves and 3cm (1″) from the bottom, then break the remaining stems into 10cm (4″) segments.
Wash the greens by soaking them in cold salted water for 5-10 minutes, then rinsing clean. Repeat this step with new salted water 3-4 times and let it drip dry in the colander.
Pour oil into a wok on medium heat and brown the garlic and chili for 30 seconds or until fragrant.
Add the shrimp paste to cook for 30 seconds.
Turn the heat to high and pour the water spinach into the wok, then season with chicken bouillon powder and stir fry for 3-5 minutes or until they have cooked to your preferred consistency.
Plate and serve immediately!
FAQs
Regular spinach will work just as well. Another leafy and crunchy alternative is sweet potato leaves. The taste will still be delicious with either options, but it just won’t be as crisp.
When you’re at the supermarket, look for the ones that are still green and the leaves in tact. Any discoloration is a sign to stay away. Use your nail to press into the hollow stem and if it feels soft, it’s young and tender – the ideal version for this recipe.
This leafy green goes by many names, including ‘morning glory’ in English, ‘kangkong’ in southeast Asian countries, ‘rau muống’ in Vietnamese and ‘蕹菜’ (pronounced ong choy) in Cantonese.
Tips for the best results
- Make sure the water spinach is completely dry before stir frying. Any moisture will soften the vegetable rather than helping it maintain its crunch.
- Use fresh ingredients. Young leafy greens will ensure a tender bite while still staying crisp if the heat is controlled well.
- Keep the heat on high. If these vegetables are cooked in a low-medium heat, they’ll have plenty of opportunity to release their water content and cook through boiling. This will result in a soggy wilted dish instead.
What to serve it with
- Complement the flavors in aromatic dishes with some juicy Four Cup Chicken (四杯雞).
- The gentle zest in Tomato Tofu With Minced Pork will keep the palate balanced.
- Steamed Fish with Ginger and Shallots is the perfect way to bring some healthy oils to the table.
- Warm the body up using our nutritious Pig Stomach Soup with Peppercorns (胡椒豬肚湯).
- Snow Fungus Dessert Soup (雪耳糖水) will end every meal with a light and refreshingly silky taste!
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Stir Fried Water Spinach with Shrimp Paste
Ingredients
- 3 bundles water spinach (we get ours from the local Asian supermarket)
- 3 cloves garlic (finely chopped)
- 2 chili (finely chopped; optional)
- 2 1/2 tsp fine shrimp sauce (or to taste)
- 3/4 tbsp chicken bouillon powder
- 4 tbsp cooking oil
Instructions
- To prepare the water spinach, rip and discard the tip of the leaves and 3cm (1") from the bottom, then break the remaining stems into 10cm (4") segments.
- Wash the greens by soaking them in cold salted water for 5-10 minutes, then rinsing clean. Repeat this step with new salted water 3-4 times and let it drip dry in the colander.
- Pour oil into a wok on medium heat and brown the garlic and chili for 30 seconds or until fragrant.
- Add the shrimp paste to cook for 30 seconds.
- Turn the heat to high and pour the water spinach into the wok, then season with chicken bouillon powder and stir fry for 3-5 minutes or until they have cooked to your preferred consistency.
- Plate and serve immediately!
Notes
- Make sure the water spinach is completely dry before stir frying. Any moisture will soften the vegetable rather than helping it maintain its crunch.
- Use fresh ingredients. Young leafy greens will ensure a tender bite while still staying crisp if the heat is controlled well.
- Keep the heat on high. If these vegetables are cooked in a low-medium heat, they'll have plenty of opportunity to release their water content and cook through boiling. This will result in a soggy wilted dish instead.
- We use Lee Kum Kee's Fine Shrimp Sauce for our recipe, but you can find many versions from various brands in Asian supermarkets. They will all have varying levels of saltiness, so make sure to season accordingly.
SUCH a delicious recipe and a really versatile side dish, thanks so much!
Thanks, Kate! You’re very welcome!
I love spinach. Not only it is healthy, but it is delicious too. I love when you put the shrimp paste. Kinda remind me the dishes in the Philippines.
That’s wonderful to hear, Saif! The Phillippines would definitely have a version of this recipe 😀
I will use shrimp paste in anything, it is so delicious! Love how it makes this water spinach taste!
Shrimp paste rocks! I’m glad you enjoyed it, Danielle!
That sounds so delicious and never cooked water spinach before. I can’t wait to make it!
I hope you enjoy it, Amanda!
There are SO many dishes that this would be perfect with. Such a great way to use water spinach.
Agreed! Thanks, Katherine!