---
title: "Garlic Water Spinach (蒜蓉空心菜)"
description: "Garlic Water Spinach is a crisp, refreshing, and garlic-aromatic quick & easy home-style dish, typical of Sichuan stir-fry flavors. Water spinach is rich in dietary fiber, vitamins, and calcium, which helps promote intestinal motility. The method is very simple and beginner-friendly, taking about 15 minutes from prep to plating."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_suan-rong-kong-xin-cai.jpg"
url: "https://cookbook.cn-trending.com/r/vegetable_dish_suan-rong-kong-xin-cai/"
---

# Garlic Water Spinach

**蒜蓉空心菜 · suàn róng kōng xīn cài**

> Time: 15 min · Difficulty: Easy · Calories: 440 kcal · Serves: 1 serving · Category: [Vegetables](https://cookbook.cn-trending.com/c/vegetable_dish/) (素菜)

Garlic Water Spinach is a crisp, refreshing, and garlic-aromatic quick & easy home-style dish, typical of Sichuan stir-fry flavors. Water spinach is rich in dietary fiber, vitamins, and calcium, which helps promote intestinal motility. The method is very simple and beginner-friendly, taking about 15 minutes from prep to plating.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_suan-rong-kong-xin-cai.jpg)

## Ingredients

- 250 g Water spinach (空心菜) — per serving
  - Tip: Try to choose fresh, tender water spinach to prevent a tough texture.
- 0.5 pieces Garlic (大蒜) — per serving
  - Tip: Chop finely into minced garlic for use.
- 45 ml Cooking oil (食用油) — per serving
  - Tip: It is recommended to use a high-heat-resistant vegetable oil.
- 2 g Salt (盐) — per serving
  - Tip: Regular table salt is fine.
- 3 g White sugar (白糖) — per serving
  - Tip: Used to enhance umami.
- 8 ml Light soy sauce (生抽) — per serving
  - Tip: It is recommended to use high-quality light soy sauce to increase the aroma.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Chopsticks, Spatula

## Method (6 steps)

1. **Prep the Ingredients** — Wash the water spinach, remove any wilted leaves or tough stems, and cut it evenly into 2 or 3 segments (to prevent pieces from being too long to stir-fry).
   - Duration: 5 min
   - Tip: Remove tough stems to ensure a good texture.
   - Tip: Cutting into segments prevents tangling during stir-frying.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_suan-rong-kong-xin-cai/step_1.jpg)
2. **Hot Wok, Cold Oil** — Pour a small amount of cooking oil into the wok and heat until it just begins to smoke. Pick up the wok and swirl the hot oil around to coat the bottom evenly, then pour in the remaining oil.
   - Duration: 1 min
   - Tip: The hot wok, cold oil method prevents sticking.
   ![Step 2: Hot Wok, Cold Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_suan-rong-kong-xin-cai/step_2.jpg)
3. **Sauté the Minced Garlic** — Add the minced garlic and stir-fry on low heat for 10 to 15 seconds until fragrant.
   - Duration: 15 sec
   - Tip: Watch the heat to prevent the garlic from burning.
   ![Step 3: Sauté the Minced Garlic](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_suan-rong-kong-xin-cai/step_3.jpg)
4. **High-Heat Quick Stir-Fry** — Add the water spinach evenly and quickly. Turn the heat to high. Hold the spatula in your left hand and the chopsticks in your right, and continuously toss the water spinach until it softens and turns green.
   - Duration: 1 min
   - Tip: Be sure to use high heat to keep it crisp and tender.
   - Tip: Using chopsticks and a spatula together is more efficient.
   ![Step 4: High-Heat Quick Stir-Fry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_suan-rong-kong-xin-cai/step_4.jpg)
5. **Season and Stir-Fry** — Use the spatula to quickly stir-fry the softened water spinach for 15 - 20 seconds to heat it evenly. Add 2g of salt, 3g of white sugar, and 8ml of light soy sauce.
   - Duration: 20 sec
   - Tip: Keep the heat high while seasoning.
   ![Step 5: Season and Stir-Fry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_suan-rong-kong-xin-cai/step_5.jpg)
6. **Final High-Heat Toss and Plate** — Continue stir-frying on high heat for 10 seconds, then remove from the wok.
   - Duration: 10 sec
   - Tip: High heat brings out the aroma of the soy sauce.
   ![Step 6: Final High-Heat Toss and Plate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_suan-rong-kong-xin-cai/step_6.jpg)

## Tips

- Try to choose fresh, tender water spinach; otherwise, the texture may be tough.
- The actual amount of water spinach can be decided based on the size of the wok. It is recommended not to exceed one wok's worth, otherwise, too much may spill out of the stove.
- When stir-frying water spinach, be sure to use high heat. This allows the water spinach to soften quickly while maintaining a crisp and tender texture. High heat also helps bring out the aroma of the light soy sauce.

## Overview image

![Garlic Water Spinach — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_suan-rong-kong-xin-cai_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md

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---

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