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Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong fire with a small amount of cooking oil. The stir-frying lightly caramelises the vegetables.
The vegetable is a common ingredient in East, South and Southeast Asian dishes, such as in stir-fried water spinach. [20] In Singapore , Indonesia , and Malaysia , the tender shoots along with the leaves are usually stir-fried with chili pepper , garlic , ginger , dried shrimp paste ( belacan / terasi ) and other spices .
In a large skillet, heat the grapeseed oil until shimmering. Add the garlic and cook over high heat, stirring, for 30 seconds. Add the spinach all at once and toss until nearly wilted.
The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by Buwei Yang Chao. The book told the reader: Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.
1½ tbsp Chinese sesame paste (not Tahini) 1½ tbsp water. 2 cloves garlic minced. 2 tbsp light soy sauce. 1 tbsp black rice vinegar. ½ tsp ground Sichuan pepper. 2 tbsp Chinese chilli oil or to ...
Stir-Fry. Time Commitment: 20 minutes. Why We Love It: <30 minutes, high protein, beginner-friendly, one pan. Juicy, sweet and totally irresistible, you won't believe how easy this staple is to ...
Tatsoi is used for pesto, salads, stir fry, and garnishing soup. According to Food52, "Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of ...
For help in the kitchen, we turned to a few of our favorite food pros.