Stir-fried Hot and Sour Water Spinach Stems

Name: Stir-fried Hot and Sour Water Spinach Stems
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Convolvulus; Some Dried chili; Some oil; a little salt; a little Soy sauce; Some White vinegar; a little Chicken noodles

by Kwong Yi's mother

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Midsummer is the time to eat water spinach. Now the water spinach sold in the market is full of stems than Ye Duoruo. It is a bit wasteful to throw the stems, so it is necessary to pick out the spinach stems and fry them.

If you don't have a taste in summer, let's stir fry a hot and sour taste!
(Because my family has two little babies to eat, so I didn’t add chili this time. If you can eat spicy food, please add more chili, it will definitely be appetizing)”

Ingredients

Some Convolvulus
Some Dried Chili
Some Oil
a little Salt
a little Soy Sauce
Some White Vinegar
a little Chicken Noodles

Stir-fried Hot and Sour Water Spinach Stems

1. Pick water spinach stalks to an appropriate length, put them in a basin, sprinkle with salt, and soften the stalks with your hands. Marinate for 10-20 minutes. After marinating, rinse with water to remove the salty taste.

Stir-fried Hot and Sour Water Spinach Stems recipe

2. Add an appropriate amount of oil to the hot pot.

3. After the oil is hot, add the minced garlic.

4. After the garlic is sautéed, pour the water spinach into the pot (if you like spicy food, you can add chili in this step), add a little salt, fry and change the color, pour in an appropriate amount of white vinegar and continue to fry. , The chicken noodles can be out of the pot. (Forgot to take the picture when adding the seasoning)

5. The finished product is out of the pot, although the color is not good (it is not green because of the addition of light soy sauce) but the taste is really good.