taken by peachpurple
Glad to be back here again!
It is time to introduce my next recipe which is a vegetarian dish,
Stir Fry Water Spinach with Firm Tofu.
Water Spinach is locally known as “Kangkong” among the Malay
while in Chinese, it is called “Kong Xin Cai”
Water spinach is quite bland on its own but it blends well with any
ingredients such as firm tofu, dry prawns, shrimps or carrot sticks .
The most common way to cook water spinach is stir fry with garlic
or with sambal paste ( spicy paste).
Surprisingly, you don’t have to purchase water spinach from the
market.
It is super easy to plant water spinach from the roots itself instead
of sowing from the seeds.
In addition, water spinach grows easily under tropical weather.
water spinach with roots taken by peachpurple
l Prepare a flower pot or a bed of soil, doesn’t have to be good
compost or fertilizer.
l Don’t throw away the spinach roots.
l Use a stick to dig up several holes in the flower pot.
l Fill in each hole with the water spinach roots
l Cover up the hole, leaving 2 inch of stem visible from the
surface
l Water the water spinach daily and allow the sunshine to do the
rest
l You don’t have to buy compost or fertilizer at all.
l It grows easily in just a few days.
l You could watch those tiny leaves sprouting from the stems and
new branches form with bountiful of fresh water spinach long,
slim leaves spreading quickly.
Break off the leaves from the thin branches.
Separate the branches and stems because the thin branches cook
faster than the bulky stems ( although they are empty inside).
Thick stems are hardly edible. So you can plant the thick stems
with roots in the flower pot.
Don’t discard them, grow your own spinach at home.
Soak the leaves , branches and stems in a basin of water for 30
minutes in order to get rid of the dirt, soil, insects eggs, etc.
Always remember to stir fry the stems first in order to soften them.
Then add in the branches, follow by the leaves.
A whole bunch of water spinach would reduce into a small plate of
vegetable dish.
l 1 bunch of water spinach- separate leaves from branches and
stems, wash
l 2 cloves of garlic- chopped
l 1 medium onion-sliced
l 1 block of firm tofu- wipe dry, cut into thick slices
l Some corn flour
l A little water
l 1 tbsp light soy sauce
l 1 tbsp vegetarian oyster sauce
1. Heat up wok with sufficient oil,
2. Coat the firm tofu slices with corn flour.
3. Deep fry until both sides are crisp and brown.
4. Remove and set aside.
5. Remove all oil except 1 tbsp left in the wok.
6. Saute garlic and onion until fragrant.
7. Toss in the stems first. Allow to cook for a couple of minutes.
8. Toss in the thin branches follow by the leaves.
9. Cover up the wok to allow the water spinach to cook and soften.
10. After 5 minutes, lift up cover.
11. Stir fry, pour in light soy sauce and oyster sauce.
12. If too dry, pour in some water but not too much.
13. This dish is suppose to be a little dry.
14. Toss in the crispy tofu slices.
15. Stir fry to mix well, turn off heat and dish up.
Yield: 3 persons
If you find that the water spinach leaves are too long, hard to
chew, cut them into halves.
mustard green recipes
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View Comments
I love Spinach as it is a leafy vegetable. It is rich in taste and having good iron content. It is good to eat Spinach just boiling and frying it in in coconut oil. It gives immediate relief to the muscle pain. Whenever I visit any Punjabi Restaurant in Hyderabad I order two kulchas (masala) along with Spinach curry. Actually, the people suffering from Arthritis should avoid Spinach. But, when it is combined with Coconut oil and a dish is prepared it will be proved very beneficial for the problem.
The dish you have written an article is containing some Tofu also. So it generates heat in the body and anybody suffering from Arthritis should be very careful in using this dish. Others, can without any second thought welcome this dish. It will be great in taste also.