Stir-fried coriander
Overview
Most wild vegetables are eaten from the young and pointed leaves, and water coriander is no exception. Water coriander, also known as water mint, is also known as water coriander. It is a perennial soft and flat herbaceous plant of the family Lamiaceae. But the locals call it water coriander. The taste of water coriander is a bit special. It is said to be somewhat similar to mint, but its fragrance and taste are much softer than mint, as if it is full of fresh air after being washed by a rain. Eating wild vegetables means eating fresh and original flavor, so these wild vegetables are usually dipped in water and eaten raw. Of course, they can also be made into soup or stir-fried. Water coriander generally grows in swamps and watersides and is evergreen all year round. Therefore, villagers will collect water coriander growing in fields and watersides all year round and sell it in the market. However, only the water coriander in spring is the most tender and delicious.
Tags
Ingredients
Steps
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Remove the old stems and leaves of water coriander and wash them in water.
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Drain the washed coriander and set aside.
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Heat oil in a wok, add some chopped garlic and stir-fry until fragrant.
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Add water coriander and stir-fry for half a minute.
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Add appropriate amount of salt and a little MSG, stir-fry evenly and serve.
