Soy Sauce Convolvulus Stem

Name: Soy Sauce Convolvulus Stem
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Convolvulus; Some Red pepper; Some oil; Some Refined salt; Some Tempeh; Some garlic; Some ginger

by Dance of wolf

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Water spinach is popular for its crispy and tender taste, but fried spinach at home generally does not have the taste and texture of a hotel, because the stove at home is not firepowered enough.

Many people like to eat water spinach leaves, but are not very passionate about water spinach stems. In fact, the spinach stems are also very tasty when they are fried.

I personally think that the water spinach should be fried quickly, and it is best to use heavy oil, so that the water spinach is tender and delicious. I like to add a little garlic to the stir-fried water spinach, so that the stir-fried water spinach has a strong garlic flavor. "

Ingredients

Some Convolvulus
Some Red Pepper
Some Oil
Some Refined Salt
Some Tempeh
Some Garlic
Some Ginger

Soy Sauce Convolvulus Stem

1. Wash water spinach stems and set aside.

2. Cut red pepper into diagonal slices, slice garlic into thin slices, and slice ginger into thin strips.

3. Cut the water spinach stems into small sections after removing the old roots.

4. Add a little oil to the pot. After the oil is hot, add the red pepper, ginger, garlic slices, and tempeh until fragrant.

5. Pour water spinach stems and stir fry over high heat.

6. Add a little refined salt, stir fry quickly, and it can be out of the pan.

Tips:
1. The water spinach should be quickly stir-fried over high heat to shorten the frying time as much as possible to ensure that the spinach is crispy and tender.

2. Fried water spinach does not need seasonings such as soy sauce, and the unique taste of water spinach itself is delicious enough.