Recipe of Speedy Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, taiwanese home cooking: stir-fried water spinach and garlic. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. 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:

1. Get 1 stalk Water spinach
2. Get 2 clove Garlic
3. Get Seasoning ingredients:
4. 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.

Instructions to make Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic:

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.

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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