| Water spinach, often known as
Siamese watercress, is a green vegetable with arrowhead-shaped
leaves. You can also use pok choy watercress, or broccoli to replace
water spinach. There are excellent variations to this recipe using
black bean sauce, shrimp paste or fermented bean curd instead of
brown bean sauce. |
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Ingredients
- water spinach - 1 bunch
- brown bean sauce - 1 tbsp
- garlic - 1 tbsp, chopped
- granulated sugar - 1 tbsp
- vegetable oil - 3 tbsp
- black pepper
- fish sauce - 2 tbsp
|
Method
- Trim and discard unwanted part
of the spinach or watercress depend on what you use. Separate the
leaves from the stems.
- Heat the oil in a wok, add the
chopped garlic and toss for 10 seconds
- Then add the stem part of the
water spinach, let if sizzle and cook for a minutes, and then add
the leaf parts.
- Stir in the sugar, pepper, brown
bean sauce, and fish sauce. Toss and turn over the spinach 3-4
minutes until it begins to wilt. Transfer to a dish and serve
immediately. Serves 4-6.
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