A Cook's California

Ong Choy, also known as water spinach, is one of my favorite Asian greens. When quickly cooked, the straw-like stems remain crunchy next to meltingly tender leaves. Traditional seasonings for wok fried ong choy can be bean paste, black bean sauce, soy or fish sauce and almost always, garlic. In this recipe we keep the garlic and add crumbled feta cheese for the salty accent, which balances nicely with the greens.

1 large bunch ong choy
3 tablespoons peanut or other oil
3 large cloves garlic, thinly sliced
1 tablespoon soy sauce
3 ounces crumbled feta cheese

Wash the choy and do not dry. Trim and discard the stems up to about 1 ½ inch below the leaves. Cut into 2 inch long pieces.

Heat a wok over high. When hot, add oil and garlic. Cook just until garlic is fragrant but not browned. Add the soy and the ong choy. Cook uncovered, stirring frequently until leaves are wilted and tender, about 3-4 minutes. Toss in the feta and remove to a serving plate. Serve at once.