Stir fried Ong Choy is one of my all-time favorite vegetables. It is also known as Morning Glory or Water Spinach. Very healthy, loads of textures and an ever so slight bitterness to it. When cooked, the hallow stems become tender with a bit of crunch. A very unique texture.
How to Prepare Ong Choy
Ong Choy usually comes in a large bundle containing most of the plant; stem
and leaves. Although the entire stem is edible, the thicker bottom portion can be a fibrous. I like to keep the bundle together and cut off about 3-5 inches off the bottom. Discard the bottom part and continue cutting the rest of the bundle all the way up through the leaves. After cutting, you will want to thoroughly wash it as it can contain a lot of dirt. I usually soak it after cutting, then giving it several rinses.
This ong choy recipe is inspired by a dish we enjoyed at Facing East Bellevue. The secret is a spoon of Shacha sauce and a pat of butter. If you're not familiar with Shacha sauce (sometimes spelled Sa Cha Sauce), go grab a jar now. The brand I have used for as long as I can remember is Bullhead Brand in the distinct silver can. The constancy can be described as bits of umami bombs swimming in chili oil. Growing up, my family used it primarily as a dipping sauce for hot pot. As I got to my teenage years, I always added a bit to my instant noodles. Now I do all of the above and I cook with it!
Ingredients
- 1 lb ong choy
- 3 cloves of garlic, sliced
- 1 teaspoon light soy sauce
- 1 tablespoon Bullhead Barbeque Sauce (Sacha)
- 1 tablespoon butter
Instructions
- Start by preparing the Ong Choy. Cut off the thicker stems on the bottom and discard. Begin slicing the Ony Choy into about 3" pieces. Wash thoroughly, I usually rinse it 3-4 times.
- Heat a wok to high heat, when it starts to become smoky, add the garlic and fry for about 10 seconds, just until it begins to change color.
- Add the Bull Head Sa Cha sauce and give it a quick stir for a few seconds, just to bring out some of the aromas.
- Add the Ong Choy and stir fry until the leaves begin to wilt, about 1-2 minutes.
- Add the soy sauce and butter, continuously stirring until the butter is melted and everything is well combined.
Join the Discussion