Garlic Water Spinach

Method6 steps

1. 1

   Prep the Ingredients

   食材预处理

   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).

   空心菜洗净，去掉烂叶或者老梗，均匀切成 2 段或者 3 段（防止过长不好炒）

   ⏱5 min

   • 💡 Remove tough stems to ensure a good texture.去掉老梗保证口感
   • 💡 Cutting into segments prevents tangling during stir-frying.切段防止翻炒时缠绕
   
2. 2

   Hot Wok, Cold Oil

   热锅凉油

   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.

   锅里先倒少量油，烧至微微冒烟，此时拿起锅将国内的热油向四周浸润，让油均匀覆盖锅底，然后再倒入剩余的油

   ⏱1 min

   • 💡 The hot wok, cold oil method prevents sticking.热锅凉油法可以防止粘锅
   
3. 3

   Sauté the Minced Garlic

   煸香蒜末

   Add the minced garlic and stir-fry on low heat for 10 to 15 seconds until fragrant.

   放入蒜末，小火炒 10 到 15 秒煸香

   ⏱15 sec

   • 💡 Watch the heat to prevent the garlic from burning.注意火候，防止蒜末焦糊
   
4. 4

   High-Heat Quick Stir-Fry

   大火速炒

   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.

   尽快均匀地放入空心菜，开大火，左手拿铲子，右手拿筷子，配合将空心菜不停翻动，直至软化变绿。

   ⏱1 min

   • 💡 Be sure to use high heat to keep it crisp and tender.一定要开大火保持脆嫩
   • 💡 Using chopsticks and a spatula together is more efficient.筷子和铲子配合效率更高
   
5. 5

   Season and Stir-Fry

   调味翻炒

   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.

   使用铲子快速翻炒已软化的空心菜 15 - 20 秒，使之受热更均匀，撒入盐 2 g ，白糖 3 g，生抽 8 ml。

   ⏱20 sec

   • 💡 Keep the heat high while seasoning.调味时保持大火
   
6. 6

   Final High-Heat Toss and Plate

   最后抢炒出锅

   Continue stir-frying on high heat for 10 seconds, then remove from the wok.

   继续大火翻炒 10 秒，即可出锅。

   ⏱10 sec

   • 💡 High heat brings out the aroma of the soy sauce.大火炒出酱油香气