Soy Sauce Convolvulus Sticks

Name: Soy Sauce Convolvulus Sticks
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g (stem) Water spinach; 1 Red chili; 3g Tempeh; 2g salt

by Tail's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Water spinach is the most common leafy vegetable in summer. According to the encyclopedia, Guangxi Guizhou is called water spinach, Guangdong is called Tongcai, and Sichuan is called Tengtengcai. In fact, it is called Teng Teng Cai in Chongqing. In Sichuan, especially in Chengdu, it is called water spinach. Water spinach is divided into water spinach and dried spinach. The main difference is that spinach has small leaves and thin stems, while dried spinach has thick stems and large leaves.

There are many ways to eat water spinach. It can be used as a side dish in noodles, it can be stir-fried, cold dressing, garlic, and Thai-style Feitian Tongcai...

I usually eat water spinach by picking its tender tips and picking a few young leaves. The remaining stems and old leaves are thrown away. But in an age when materials were scarce when I was young, except for yellowed leaves, other stems and leaves can be used for cooking. The tender tips and tender leaves are used for stir-frying. The sticks can be cut into rings. Add red pepper rings and tempeh, and stir-fry with a little salt is also a good dish. If you are not afraid of trouble, there is a more complicated method: cut water spinach sticks into thin strips, and stir-fry with shredded red pepper and tempeh. There is a hint of bright red in the green, and scent of soy in the fragrance. It is a good dish with all the colors and fragrances. Who would have thought that this was made with materials that are usually discarded? !

Ingredients

100g (stem) Water Spinach
1 Red Chili
3g Tempeh
2g Salt

Soy Sauce Convolvulus Sticks

1. The ingredients are very simple: the tender leaves of water spinach are cooked separately, and the tender part of the remaining stalks is selected and washed for use. A red pepper, a few tempeh

2. Use a knife to break open one side of the stalk

3. Scrape it with your fingers to spread it out, then roll it into a roll and cut into filaments

4. Chopped silk

5. Remove the seeds and stems of the red pepper, and cut into thin strips

6. Heat oil in a pan, add water spinach sticks and stir fry

7. Add shredded red pepper and tempeh, stir fry, add salt, stir fry evenly and take out

Tips:
1. The stir-frying time should be short, otherwise the water spinach sticks will turn yellow and not be green enough.
2. If it is troublesome, you can tear the water spinach stick into thin strips by hand. If it is troublesome, you can cut it into circles and stir fry.