Stir-Fried Water Spinach with Garlic and Chiles

Wok-Braised Water Spinach with Garlic and Chiles
Be sure to have your mise en place ready for this side dish, as it cooks in a matter of minutes. Start with the garlic, followed by the chiles and kangkong, and finally the flavoringsJenny Huang

Water spinach, also known as kangkong (Tagalog) or ong choy (Cantonese), is usually available in Asian grocery stores and greenmarkets. In this Filipino-inspired side dish, the greens are gently braised in a wok, along with vinegar, garlic, chiles, and soy sauce. Serve alongside fried or stewed meats, or our Quick Filipino-Style Rib-Eye Steaks. The vegetable's hollow, crispy stems are a satisfying vehicle for juicy sauces, though the same method can be used to cook chard or baby spinach.

What You Will Need