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Water Spinach With Toasted Sesame Seeds in Oyster Sauce

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

how to make water spinach with toasted sesame seeds in oyster sauce

how to make water spinach with toasted sesame seeds in oyster sauce

Water spinach is one of the most common side dishes or appetizers served in Chinese restaurants. Popularly known as Popeye's favorite food, spinach is now recognized as a superfood that contains many wonderful nutrients.

Not only is it nutritious, but it's affordable as well. Some people who do backyard gardening may consider planting this superfood, as it can grow easily with little to no maintenance.

Learn how I made a simple appetizer using water spinach, sesame seeds, and oyster sauce.

ingredients for water spinach recipe

ingredients for water spinach recipe

Ingredients

  • 100 grams water spinach, chopped (separate stalks from leaves)
  • 1/3 cup water
  • 2 tablespoons oyster sauce
  • 1/8 tablespoon cornstarch, diluted
  • 1/4 teaspoon sesame seeds, toasted
  • salt, to taste
  • pepper, to taste

Utensils

For Preparing the Ingredients:

  • 1 plate
  • 4 small bowls
  • measuring cups
  • measuring spoons

For Cooking the Dish:

  • pan
  • cooking spoon

Cook Time

Prep timeCook timeReady inYields

3 min

4 min

7 min

Serves one person

Instructions

  1. Pour water into the pan. Bring to a boil.
  2. First, add the stalks of the water spinach. Then add the leaves of the water spinach.
  3. Add the oyster sauce and cornstarch. Cook until the sauce is thickened.
  4. Toss in half the amount of sesame seeds. Reserve the other half for garnish.
  5. Immediately remove the dish from the heat.

Tips and Techniques

  • Omit cornstarch if not available.
  • Separate the leaves from the stalks to cook everything evenly.
  • Adjust the amount of oyster sauce if necessary. Remember that different brands have different tastes.
  • Immediately transfer the cooked water spinach to a plate to avoid over-cooking.

More Nutritious Water Spinach Recipes

© 2018 Travel Chef

Comments

Travel Chef (author) from Manila on October 03, 2018:

Hello Liz,

You're always welcome. I'm always happy to share my experiences and knowledge to everybody. 'Til next time!

Liz Westwood from UK on October 03, 2018:

Thanks for the helpful information. That explains a lot. I prefer the bags of fresh spinach leaves, especially in salads.

Travel Chef (author) from Manila on October 03, 2018:

Hi Liz,

I think you are referring to the frozen spinach. Most of the time during our cruising all throughout Europe, we're getting stocks of frozen ones. As what you have said, it's commonly way overcooked and soggy. In other places though, we're able to get stocks of fresh ones. This gives us the opportunity to cook it by ourselves within our kitchen standards. Our major problem with the fresh ones is we can't maintain it's freshness in a longer period of time, unlike if it's frozen.

It's easy to determine which is frozen and which is freshly cooked. The color of frozen ones is often too dark green. In terms of texture, it's getting mushy once thawed. On the other hand, the color of the freshly cooked ones is just green. The texture is just right where you can still separate each leaf of the spinach from each other.

Anyway, it's still okay to have spinach in a way that you won't be off with the texture such as omelet or pie. I made some of my spinach frozen, so maybe next time I'll post some recipes again using spinach. Have a wonderful day!

Liz Westwood from UK on October 02, 2018:

In the UK, it used to be overcooked and soggy, but said to be healthy to eat.

Travel Chef (author) from Manila on October 02, 2018:

Hello Liz,

Maybe it's because of popeye? Lol There are endless possible recipes for water spinach. Simply that is the reason why I am loving it so much since I am a kid.

Liz Westwood from UK on October 02, 2018:

When I was a child, spinach was not popular. Dishes like this show why it has gained so much in popularity since then.

Travel Chef (author) from Manila on September 30, 2018:

Hi Louise,

Lol try making this one. Yoy will surely love it.

Louise Powles from Norfolk, England on September 30, 2018:

My mouth is watering now. This sounds lovely. =)