Stirfried Water Spinach Stems with Bell Peppers

A perfect way to use up the stems left over from Stirfried Water Spinach Leaves! If you like spicy food, you can substitute a fresh red chili pepper for the bell pepper. The fermented black beans are a great addition, but are optional if you can’t find them.


  • 1/2 T oil
  • 1-2 cloves garlic, minced
  • stems from approximately 1 lb of water spinach, well rinsed and cut into 1/2″ sections
  • 1/2 red bell pepper, cut into small dice (1/4-1/2″)
  • 1/4-1/2 tsp salt
  • 1/2 T fermented black beans


  1. Heat the oil in a wok on high heat until it shimmers.
  2. Add the garlic, and “explode until fragrant.”
  3. Add the water spinach stems and bell pepper, and stirfry for 1-2 m. The stems should still be cooked through but still crunchy.
  4. Add the salt and black beans and stir rapidly to combine.
  5. Serve as soon as possible.

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