Quick dish: shredded water spinach

Overview

Water spinach is a common vegetable in this season. It is also called bamboo leaf vegetable in the north. However, there are some differences between the water spinach in the south and the north. The water spinach in the north is relatively thin and is not suitable for this kind of hand tearing method. What I use here is the southern water spinach with a very thick stem. To make this kind of dish delicious, you still need to tear it by hand! It’s super simple, but very homely and delicious. It’s always sold out quickly, and it also encourages children to eat vegetables!

Tags

• hot dishes
• blended oil
• laoganma flavor chili
• light soy sauce
• shanxi mature vinegar
• white sugar
• garlic
• water spinach

Ingredients

Steps

1. 1 Prepare the ingredients, thick water spinach, remove the leaves, the leaves can be fried separately!

   

2. 2 Tear it into small pieces by hand, which is more delicious than cutting it with a knife. Be careful to tear it from the middle and then tear it into small pieces.

   

3. 3 Prepare a small bowl of sauce. Because it is a quick stir-fry, this step is necessary.

   

4. 4 According to your own taste, add light soy sauce, Laoganma pepper, vinegar, and sugar. Because Laoganma and coarse pepper are both salty, the salt is omitted.

   

5. 5 Add a little more oil to the wok, add minced garlic, stir-fry until fragrant and slightly golden.

   

6. 6 Add the dried water spinach and stir-fry until it changes color slightly.

   

7. 7 Put the juice in a small bowl and stir-fry. Be quick. Don't add water. Stir-frying will cause water to come out.

   

8. 8 When you see the color changing and the vegetable leaves softening, turn off the heat and it’s OK!

   

9. 9 The color is green, slightly red, and the aftertaste is sweet and sour. It is a good seasonal vegetable!