serves
6
difficulty
Easy
serves
6
people
difficulty
Easy
level
Ingredients
- 2 bunches Chinese water spinach (ong choy)*
- 2 tbsp peanut oil
- 2 garlic cloves, thinly sliced
- 3 green scud or bird’s-eye chillies, bruised
- 1 tsp Sichuan peppercorns*
- 2 tsp sesame oil
- 2 tbsp soy sauce
Instructions
Cut each bunch of water spinach into three and separate stems and leaves.
Heat oil in a wok over high heat. Add garlic, chillies and peppercorns, and cook for 1 minute or until fragrant. Add water spinach stems and cook, stirring, for 1 minute or until starting to soften. Add water spinach leaves and cook for a further 3 minutes or until wilted. Add sesame oil, soy sauce and ½ tsp salt, and toss to combine. Serve.
* Chinese water spinach and green bird’s-eye chillies are available from Asian food shops.
* Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect. They are available from selected delis and Asian food shops.
As seen in Feast magazine, Issue 10, pg70.
Photography by Derek Swalwell.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
