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Stir-Fry Water Spinach With Belacan

Hope you can recall the stir-fry water spinach with chili and Sichuan pepper, which I have made earlier. Please find the recipe here. Well, this is another recipe using the same vegetables. This stir-fry water spinach is spicy with a slight hint of sweetness and saltiness from the salted soy beans.

Stir-Fry Water Spinach With Belacan
(Printable Recipe)


1 Bunch ( about 450 g) of Water Spinach, cleaned and cut into 1 1/2 inches in length
5 Thai Bird's Eye Chilies, chopped
4 Cloves Garlic, coarsely chopped
1 Tbsp Oyster Sauce
1 Tbsp Salted Soy Beans, coarsely chopped
1 1/2 tsp Roasted Shrimp Paste (Belacan)
1 Tbsp Water
1 Tbsp Peanut Oil
Sea salt to taste


In a large wok with low heat, add the oil and cook the garlic until golden in color.

Turn the heat on high (YOU HAVE TO WORK FAST NOW!) add chilies, shrimp paste, salted soy beans and give them a very quick stir. Then add the water spinach, oyster sauce and have a quick stir again. Mix in the water and adjust the seasoning with sea salt and continue to cook for about a minute or until the vegetables is cooked. Serve immediately.


  1. Ooh, so pretty! I never thought to do that "inverted rice bowl" presentation with spinach (sauteed greens)!

  2. spinach is one of my favorite veggie, and this looks great with the chilis.
    And I agree with the above about the presentation- I wouldn't have thought this would hold a shape!

  3. I just love your site! Your photos make me so hungry. I'm particularly intrigued by the Water Spinach dish. Cool presentation. I'm not familiar with water spinach. Is is the rounded, Asian-type of spinach vs. the American wavy/curly stuff? Could I find it in an Asian market?

  4. @ts of [eatingclub] vancouver : Ha Ha! Thanks. (Trying to be imaginative!)

    @LK-Healthy Delicious: Thanks:)

    @Kim-@ the Paper Apron: Thanks for the nice comments on my site. Here's the link about water spinach. and you should be able to find them at Asian Market ;)


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