Stir-fried spinach stems

Overview

Spinach in late spring and early summer seems to have grown from a young and beautiful boy to an old man after going through the vicissitudes of spring and cold. At this time, the spinach is thick and thick, with rough leaves, without the freshness and tenderness of the early spring. It is placed in bundles in the market and sold in piles, completely losing the splendor of the early spring. Spinach is delicious when it is fresh and tender. At that time, spinach was like a star, neatly selected and placed in a conspicuous position in the stall, and the price was extremely high! It is a popular green leafy vegetable. In fact, spinach in late spring and early summer has thick leaf stalks and is tall and tall. It has experienced the harsh spring cold and gathered more connotations and heritage. He likes spinach, no matter he is young or old.

Tags

• side dishes
• vegetarian dishes
• home cooking
• lunch
• ginger
• old spinach
• refined salt
• zanthoxylum bungeanum
• red pepper
• vegetable oil

Ingredients

Steps

1. 1 Remove the leaves from old spinach and leave the old stems. (Removed spinach leaves can be used in other dishes)

   

2. 2 Wash the spinach stems, cut off the old roots, and cut the spinach stems into sections of about 5 cm. Shred the ginger and cut the red pepper into sections. 3. Pour vegetable oil into the pot. When the oil is hot, add peppercorns, ginger and chili peppers and sauté until fragrant.

   

3. 3 Pour vegetable oil into the pot. When the oil is hot, add peppercorns, ginger, and peppers and sauté until fragrant.

   

4. 4 Add the chopped spinach stalks.

   

5. 5 Stir fry over high heat.

   

6. 6 When the spinach stems turn slightly translucent, add a little salt and stir-fry evenly before serving.

   

7. 7 When the spinach stems turn slightly translucent, add a little salt and stir-fry evenly before serving.