Stir-Fried Water Spinach
Origin: Overall Indonesia
Ingredients
- 250 g water spinach, cut into 5 cm length
- 5 pc small red or green chillies / bird chillis, finely sliced
- 5 pc shallots, finely sliced
- 3 gloves garlic, finely sliced
- 1 cm galangale, crashed
- salt to taste
Stir-Fried Water Spinach
Have you ever asked yourself what is actually the secret tricks of making a delicious asian stir fry dish? The answer is just simple as to make it ;-). 1st. Sufficient spices, means more is better than less.2nd. Stir-fry the spice until fragrant or you can smell the good aroma then proceed to the next step.Have a nice try & enjoy our spicy stir-fried water spinach. Good Luck …
Instructions
- Trim and discard the bottom coarse, hard end of the water spinach.
- Cut the remaining part into 5 cm lengths, keeping the leaves separate from the stems.
- Rinse in a cold water separately. Set aside to drain.
- Heat 2 tbsp oil in a wok or frying pan and stir fry shallot, garlic, chilli and galangale.
- Stir all the time until fragrant and you smell the good aroma.
- Add the stem part of the water spinach, stir and cook for 1-2 minutes.
- Add the leafy parts. Cook briefly until just wilted.
- Add salt to taste and take the wok away from the heat to prevent overcoked.
- Serve hot with rice and other accompaniments (ex. "Fried Tofu and Tempeh").
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