Recipe of Any-night-of-the-week Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic
Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, taiwanese home cooking: stir-fried water spinach and garlic. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Water spinach and oil go well, so use a generous amount of oil when stir-frying. Sauté over high heat up until the end. Sauteed with garlic, oyster sauce, broth, and authentic Thai red chilis, this stir-fried water spinach recipe is anything but a boring vegetable dish. Served over on a bed of white rice, it's filling as a main meal or as a side dish to some Thai stir-fried chicken.
Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook taiwanese home cooking: stir-fried water spinach and garlic using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic:
- Get 1 stalk Water spinach
- Prepare 2 clove Garlic
- Get Seasoning ingredients:
- Get 1 Chinese chicken stock
Roasted peanut oil's flavor is bolder than peanut oil, but you can use the regular version. Quick and Easy Spinach Recipe Subscribe for more Asian Recipes Ingredients : Spinach Water Chicken powder Salt Cooking oil 📲 Social Media : Instagram https:/. Preheat the wok and add the peanut oil, swirling so that it comes about halfway up the sides of the wok. When the oil is hot, add the minced garlic, chili paste, and salt.
Steps to make Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic:
- Cut the water spinach into easy-to-eat lengths and divide the stems and leaves.
- Finely chop the garlic (you can also roughly chop).
- Heat about 3 tablespoons of oil in a frying pan, then add the garlic and sauté for about 30 seconds.
- Add the water spinach stems and stir-fry.
- Once the stems have softened, add the leaves and continue stir-frying. Once it becomes soft, add the Chinese chicken stock and enjoy.
Preheat the wok and add the peanut oil, swirling so that it comes about halfway up the sides of the wok. When the oil is hot, add the minced garlic, chili paste, and salt. Stir for a few seconds until the garlic is aromatic. When the oil it is very hot and slightly smoking, add the garlic and salt. When the spinach has wilted to about one-third of its original size, add the sugar.
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