Spiced Water Spinach
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
59
Spice
61
Sweetness
48
Sourness
42
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick
2
Heat oil in wok over moderately high heat until hot but not smoking, then cook panch phoron and whole chiles, stirring constantly, until seeds begin sputtering, about 30 seconds
3
Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds
4
Add water spinach a handful at a time, stirring
5
Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes
6
Available at Indian markets and Kalustyan’s (212-685-3451)
7
Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick
8
Heat oil in wok over moderately high heat until hot but not smoking, then cook panch phoron and whole chiles, stirring constantly, until seeds begin sputtering, about 30 seconds
9
Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds
10
Add water spinach a handful at a time, stirring
11
Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes
12
Available at Indian markets and Kalustyan’s (212-685-3451)
13
Available at Indian markets and Kalustyan’s (212-685-3451)