Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic
When water spinach is in season, we eat this about 3 times a week.
Water spinach and oil go well, so use a generous amount of oil when stir-frying.
Sauté over high heat up until the end. Recipe by Mizorecchifan
Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic
When water spinach is in season, we eat this about 3 times a week.
Water spinach and oil go well, so use a generous amount of oil when stir-frying.
Sauté over high heat up until the end. Recipe by Mizorecchifan
Open in Cookpad AppSteps
- 1
Cut the water spinach into easy-to-eat lengths and divide the stems and leaves.
- 2
Finely chop the garlic (you can also roughly chop).
- 3
Heat about 3 tablespoons of oil in a frying pan, then add the garlic and sauté for about 30 seconds.
- 4
Add the water spinach stems and stir-fry.
- 5
Once the stems have softened, add the leaves and continue stir-frying. Once it becomes soft, add the Chinese chicken stock and enjoy.
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