Stir-fried water spinach with garlic
Overview
Water spinach is a common dish in summer that lasts for a long time, is tender, soft and crispy, and delicious. However, there are also many people who don’t eat them, so-called cramp vegetables, just like the ones my mother-in-law doesn’t eat, so my family doesn’t often fry them. We can’t fry two kinds of green vegetables in one meal. It would be a waste of time and materials for two adults and two children. The old man went home during the Mid-Autumn Festival. At this time, there were very few water spinach. When I went to the vegetable market, I saw some tender ones, so I quickly bought some. I stir-fried the tender ones with garlic, and stir-fried the hot and sour water spinach stems in the lower part with Laoganma. The two little guys loved this dish very much.
Tags
Ingredients
Steps
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Pick off the old ones from the water spinach and clean the young ones.
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Slap some garlic.
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Heat oil in a pan and sauté garlic until fragrant.
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Pour in water spinach and stir-fry over high heat.
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When it is 70 to 80% soft, add salt, quickly stir it evenly, and fry the remaining uncooked portions.
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Once everything changes color.
