I enjoy the taste of very tender young water spinach. It is not always available in this part of the United States. However, when they are you can be sure that I will purchase some to take home. I like it in a simple stir fry, the fewer the ingredients the better. This vegetable cooks fast so within a few minutes you can have a tasty dish.
|prepared tender water spinach for cooking|
1 Tbsp vegetable oil
2 garlic, smashed, chopped
2 tsp black bean garlic sauce
1 1/2 lbs water spinach, washed well and pinched each stalk into 2-inch lengths (see above photo)
1 tsp fish sauce
1/2 tsp sugar
1) Heat a large pan or wok over high heat. Add oil once the pan is heated.
2) Add garlic and black bean garlic sauce. Saute about 30 seconds.
3) Add a handful of water spinach and let everything wilt slightly before adding more. Continue until all the stalks and leaves are in the pan or wok. Cook about 5 minutes or until all the leaves and stalks are completely wilted.
4) Season with fish sauce and sugar. Stir the contents to blend and turn off heat.