Stir-fried Malabar Spinach (Emperor Vegetable)

Pick the leaves and tender stems from the Malabar spinach, discarding the thick, fibrous stems.

Wash the picked Malabar spinach thoroughly under running water, then soak it in a bowl of water for 5-10 minutes to allow any dirt or sand to settle at the bottom. Gently scoop the clean leaves out of the water, leaving the settled dirt behind.

Transfer the washed Malabar spinach to a colander to drain any excess water.

Slice the ginger into thin strips and the garlic into thin pieces.

Prepare the starch water by mixing the cornstarch with 2 tablespoons of water.

Heat a wok over high heat until it is very hot.

Add 1 tablespoon of cooking oil to the hot wok and swirl to coat the surface.

Add the drained Malabar spinach to the hot wok and stir-fry vigorously on high heat for about 1-2 minutes until water is released and the vegetable softens slightly.

Transfer the stir-fried Malabar spinach to a colander to drain any released water. Keep the wok on the stove without washing.

Add the remaining 1 tablespoon of cooking oil to the same wok. Add the sliced ginger and garlic and sauté until fragrant.

Add 1 tablespoon of water, salt, sugar, and white pepper to the wok. Stir to combine and dissolve the seasonings.

Pour in the prepared starch water to thicken the sauce. Stir continuously until the sauce reaches a slightly thickened consistency. If it becomes too thick, add a tiny bit more water.

Return the drained Malabar spinach to the wok. Stir-fry quickly for about 30 seconds to 1 minute, ensuring the vegetables are evenly coated with the flavorful sauce. Optionally, add a tiny drizzle of oil at the end for extra shine.

Serve the stir-fried Malabar spinach immediately.