CW Recipe: Chinese Style Polonchay in Oyster Sauce

I’ve been reading this book entitled Inflammation by Christine Herbert. It’s one of the books I discovered from attending this year’s Botanica 2022 Conference. I have been trying to improve my food intake to support my gut health (and overall health). So, today, I’m sharing this easy peasy green leafy recipe.

Polonchay or the Chinese Spinach is something I grew up with. Having been raised in a Chinese household, I remember this dish from the usual Chinese resto that we would normally dine in. Any green leafy veggie tastes great in this oyster sauce recipe. So here goes!


  • half kilo Polonchay or Chinese Spinach
  • 6 tablespoons oyster sauce
  • 2 teaspoons granulated white sugar
  • 3 tablespoons minced garlic
  • 10 tablespoons water
  • 2 tablespoons sesame oil
  • 3 tablespoons cooking oil
  • Salt and Pepper to taste optional

First combine the sauce by mixing the oyster sauce, sesame oil, and sugar in a bowl then set aside. Cut or chop the polonchay in about 4 inches length and remove the meeting ends then set aside.

Get your wok and sauté the garlic in medium heat with the cooking oil until light brown. Add in the oyster sauce mix and add an equal part of water (about 10 tbsps.) before you put in the chopped polonchay. Saute for about 2-3 minutes and season with salt and pepper. Transfer in a serving plate.

This dish is easy to prepare and packs a lot of punch. Polonchay is a source of complete set of amino acids. The protein content in the leaves helps to reduce insulin levels in the blood and releases a hormone that lessens hunger and cravings, aiding in weight loss.

Try this recipe and let me know through the comments how it went for you.


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