Water Spinach with Brown Bean Sauce recipe
information
Water spinach, often known as Siamese watercress, is a green vegetable with arrowhead-shaped leaves. If you can't find it, use spinach, watercress, pak choy or even broccoli, and adjust the cooking time accordingly. There are excellent variations to this recipe using black bean sauce, shrimp paste or fermented bean curd instead of brown bean sauce.
ingredients
1 bunch water spinach, about 1 kg (2 1/4 lb) in weight
45 ml (3 tbsp) vegetable oil
15 ml (1 tbsp) chopped garlic
15 ml (1 tbsp) brown bean sauce
30 ml (2 tbsp) fish sauce
15 ml (1 tbsp) granulated sugar
freshly black ground pepper
45 ml (3 tbsp) vegetable oil
15 ml (1 tbsp) chopped garlic
15 ml (1 tbsp) brown bean sauce
30 ml (2 tbsp) fish sauce
15 ml (1 tbsp) granulated sugar
freshly black ground pepper
method
1. Trim and discard the bottom coarse, woody end of the water spinach. Cut the remaining part into 5 cm (2 in) lengths, keeping the leaves separate from the stems.
2. Heat the oil in a wok or large frying pan. When it starts to smoke, add the chopped garlic and toss for 10 seconds.
3. Add the stem part of the water spinach, let it sizzle and cook for 1 minute, then add the leafy parts.
4. Stir in the brown bean sauce, fish sauce, sugar and pepper. Toss and turn over the spinach until it begins to wilt, about 3 - 4 minutes. Transfer to a serving dish and serve immediately.
2. Heat the oil in a wok or large frying pan. When it starts to smoke, add the chopped garlic and toss for 10 seconds.
3. Add the stem part of the water spinach, let it sizzle and cook for 1 minute, then add the leafy parts.
4. Stir in the brown bean sauce, fish sauce, sugar and pepper. Toss and turn over the spinach until it begins to wilt, about 3 - 4 minutes. Transfer to a serving dish and serve immediately.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
