The table of every Chinese family cannot be without vegetables stir-fried. Whether it is custom or tradition, the combination of meat and vegetables also conforms to the dietary structure of modern nutrition.
Compared with the addition of meat, I prefer simple stir-fried vegetables. Not only green leafy vegetables can be stir-fried, but root vegetables can also be used for stir frying. Common leafy vegetables include flowering cabbage, mustard green, baby bok choy, etc., and common root vegetables include cucumber, stem lettuce, etc.
Different from the previous water spinach stir fry with fermented bean curd, today’s dish is simply fried water spinach. Garlic, pinch of salt, a little oil, are all the seasonings.
Vegetables Stir Fry（water spinach)
- Wok for stir-frying
- 120 gram water spinach, cut into sections
- 1/4 teaspoon salt
- 2 tablespoons oil
- 3 cloves garlic, chopped
- Add 2 tablespoons oil to the wok, heat over high medium heat. add the garlic chopped, stir-frying for 5 seconds.
- Add water spinach sections to the wok. stir-frying until cooked through, about 1 minute, turn off the heat.
- Serve warm.