Summer Favorite! Stir-fried Convolvulus Stalks with Sour Plums

Name: Summer Favorite! Stir-fried Convolvulus Stalks with Sour Plums
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Water spinach; 2 cloves garlic; 2 pcs Red chili; 3 pcs Sour Plum; 1 tablespoon Soy sauce; Some salt

by The world is not worthy

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is the sour plum and vegetable stems that Guangxi people often cook, sour and hot, very appetizing, and an excellent companion for white porridge~

It is hot in summer and has no appetite. Stirring a crispy and refreshing convolvulus stalk is very good!

You don’t need too much seasoning, just a few sour plums and more appetizers, you only know if you have eaten them.

Ingredients

1 piece Water Spinach
2 cloves Garlic
2 pcs Red Chili
3 pcs Sour Plum
1 tablespoon Soy Sauce
Some Salt

Summer Favorite! Stir-fried Convolvulus Stalks with Sour Plums

1. Separate the water spinach stems from the leaves, take only the stems, and cut 1 finger length. This is the amount of one dish.
Cut garlic and chili well.
Prepare 3 sour plums, poke them with a spoon, and crush them into sour plum puree. My sour plum is too small, so I put two more. Normally large sour plums, 3 is enough for a dish of vegetable stems.

Summer Favorite! Stir-fried Convolvulus Stalks with Sour Plums recipe

2. After the oil is hot, fry the chili and garlic.

3. Turn on high heat, slap, pour down the water spinach stalks, put a proper amount of salt, and stir fry a few times.

4. After the color changes, immediately pour the sour plum mash into it and stir-fry. You can add some water if you feel it is dry.
Must be fast, water spinach stems are easy to cook!
Add some light soy sauce to make it out of the pot.

5. It becomes yellow when it is served.
Because of the addition of sour plum, it is yellow, sour and spicy.

Tips:
1. It is best to buy water spinach with white stems, which grow out of water. I don't know what variety it is. The stems are long, white and thick. It is most suitable for frying water spinach stems. I'm not this one, but the one with white stems is really delicious, and the one with white stem tastes tenderer than the one with green stem.
If there is no such thing, any water spinach will work, and it will be delicious.
2. It often appears on the dinner table in summer, and can't stop after eating it once.