Water spinach is also a green vegetable that I only met after I came to the south of China. Unlike the previous stir-fried greens with only minced garlic, I added fermented bean curd to the water spinach stir fry. As a new experiment, it tastes good.
I’d like to having a plate of stir-fried vegetables for every meal, because greens can balance the oiliness and take in vitamins. The important thing is to get everything done in a few minutes. In the south of China, there seems to be a lot of greens that can be cooked, such as flowering cabbage, baby bok choy, today’s protagonist water spinach and so on, all of which can be stir- tried.
Although I don’t know what kind of greens are available in your city, I believe you will find many stir-fried greens you like on my blog. A bowl of rice, a piece of steamed fish, bite into the crispy water spinach, and enjoy the beautiful autumn time.
Water Spinach Stir Fry
- Wok for stir-frying
- 260 gram water spinach, wash and cut into sections
- 3 cloves garlic, chopped
- One cube fermented bean curd
- 3 tabelspoon oil
- 1/8 teaspoon salt
- Add 3 tabelspoon oil to a wok, heat over high medium heat, add chopped garlic, stir-frying for 10 seconds, then add water spinach, fermented bean curd, salt
- Keep stir-frying until cooked through.
- Serve with rice.