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Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

Garlic Water Spinach


  • 1 pound water spinach (leaves and stems)
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 scallion, chopped
  • 1/2 teaspoon peeled and minced fresh ginger
  • 3/4 cup vegetable or chicken broth
  • 11/2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon balsamic vinegar
  • 1 small bay leaf
  • ¼ teaspoon freshly ground black pepper


  1. Pick leaves with their stem from the branch and trim branches. Clean leaves and branches, rinse and set aside.
  2. Heat olive oil in a large 12- to 14-inch sauté pan or skillet over medium heat. Sauté garlic, scallion and ginger for 30 seconds. Add the water spinach stems and sauté for another 2 minutes.
  3. Add the water spinach leaves, vegetable or chicken broth, soy sauce, fish sauce, vinegar, bay leaf and pepper. Cover and steam for 7 to 9 minutes. Remove the cover and toss to combine. Discard the bay leaf and serve hot.