Stir-fried Water Spinach (Snow Lotus Stem) with Cordia dichotoma
ID: dfb5545d...
This is a classic dish found in Taiwanese stir-fry restaurants. By using shredded young ginger and sweet pickled Cordia dichotoma (Po Bu Zi), combined with precise timing for a quick blanch and high-heat stir-fry, you can perfectly preserve the signature crunch and fresh, sweet taste of the water spinach.
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🍳 Cooking Flow
Prep the water spinach by cutting it into sections and shred the young ginger. → Slightly crush the Cordia dichotoma, then mix with salt and sugar to season. → Quick-blanch the water spinach in boiling water for 5 seconds and drain well. → Sauté ginger in oil until fragrant, then add the water spinach and Cordia dichotoma, stir-frying quickly over high heat before serving.
Cooking Steps
Brief Cooking Order
Prep the water spinach by cutting it into sections and shred the young ginger. → Slightly crush the Cordia dichotoma, then mix with salt and sugar to season. → Quick-blanch the water spinach in boiling water for 5 seconds and drain well. → Sauté ginger in oil until fragrant, then add the water spinach and Cordia dichotoma, stir-frying quickly over high heat before serving.
Introduction
This is a classic dish found in Taiwanese stir-fry restaurants. By using shredded young ginger and sweet pickled Cordia dichotoma (Po Bu Zi), combined with precise timing for a quick blanch and high-heat stir-fry, you can perfectly preserve the signature crunch and fresh, sweet taste of the water spinach.
Step 1
Wash the water spinach thoroughly. Keep the rubber band or root end intact while cutting to keep it organized. Remove any yellowed or withered parts that might affect the texture.
Step 2
Cut the entire bunch of water spinach into equal lengths (about the length of a finger). Cut off the rubber-banded root end only at the very last step to prevent the stems from scattering.
Step 3
Use your hands to gently crush the Cordia dichotoma to help release its flavor. Taste the sauce, then add salt and sugar as needed and mix well to prepare.
Step 4
Shred the young ginger into strips roughly the same thickness as the water spinach stems.
Step 5
Heat cooking oil in a wok. Meanwhile, prepare a pot of boiling water. Place the water spinach in a strainer and dip the whole batch into the boiling water for 5 seconds, then remove and drain immediately.
Ingredients List
Important Notes
💡 The soul of this dish is 'speed'. Water spinach can easily become limp or wilt if heated unevenly or cooked too long. Blanching for 5 seconds ensures even heat distribution before the final quick stir-fry, which is the secret to maintaining its crisp texture.
💡 When cutting the water spinach, keep the rubber band on until the very last cut to remove the root end; this prevents the stems from scattering and helps you cut them neatly.
⚠️ Different brands of Cordia dichotoma vary significantly in saltiness and sweetness. Taste it first and adjust the seasoning beforehand to avoid rushing during the high-heat stir-fry.
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