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Stir Fry Water Spinach with Garlic// RAU MUỐNG XÀO TỎI
Ingredients:
2 lbs water spinach
3 cloves of garlic, minced
5 cloves of garlic, crushed
For the Sauce Base:
100ml water
1 teaspoon oyster sauce
2 teaspoons fish sauce
For Cooking:
Neutral oil, as needed
Kosher salt, to taste
Black pepper, to taste
For Blanching:
6 quarts of water
1/2 cup table salt
Optional Garnish:
Fried garlic
Instructions:
1. Begin by washing and cleaning the water spinach. Trim and discard the bottom 2 inches of the stems.
2. Separate the leaves from the stems.
3. In a small bowl, combine the ingredients for the sauce base and set it aside.
4. Bring a large pot of water to a rolling boil. Add the table salt and blanch the water spinach. The stems should only be blanched for 10-15 seconds, while the tops just need a quick dunk. Overcooking can cause the water spinach to darken and turn an olive green color.
5. Once blanched, transfer the water spinach to an ice bath to stop the cooking process.
6. Use a salad spinner to remove any excess water from the stems. For the leaves, ball them up in your hands and wring out any excess water.
7. Heat a heavy-bottomed pan over medium-low heat. Add enough oil to cover the bottom of the pan. Fry the crushed garlic until it turns a light blonde color.
8. Remove the crushed garlic and any garlic particles that broke off. Increase the heat to high. When the oil is hot, add the minced garlic, followed by the stems, leaves, sauce base, and the previously cooked crushed garlic. Give it a quick mix to warm through, and then season with salt and black pepper to taste.
9. Optional: Garnish your stir-fried water spinach with fried garlic for added flavor and texture.