WATER CONVULVUS RECIPES

Steps:

• Discard the tough stems and keep the tender parts. Then break the water spinach into 10cm length sections. Wash carefully and drain.
• Heat oil in wok over highest fire, add dried chili pepper and heat until they turn dark red. Add garlic, fry for a short time (around 5-8 seconds). Add water spinach and salt, quickly fry for no more than 20 seconds until all of the vegetables get seared evenly. Add salt and mix well.
• Serve immediately. After around 8-10 minutes, the vegetables become dark due to oxidation process. So this should be the last to make dish if you are preparing a large meal.

Steps:

• Peel and chop garlic and onion
• Cut Broccoli into florets
• Peel and cut carrots
• Remove the strings of snap peas
• Heat skillet cast iron, in medium heat add  2-3 tablespoons of water and add onion then garlic. Mince making it a little golden brown.
• Saute carrots, depending on how you cut it mine is very thin and doesn’t require longer cooking. Cook it for about 3-5 minutes.
• Add snap peas and stir until tender.
• You can add a little water about 2 tablespoons.
• Add Broccoli and stir and cook until tender.
• Optional: In a small bowl add 1 tbsp of cornflour and 3 tbsp of water and mix. Pour it in the stir fry veggies and mix well. The cornflour creates a thicker sauce.
• Add salt and pepper to taste. Stir fry until fragrant and achieve desire taste.
• Simmer for about 1 minute before serving.
• Serve while its hot with rice.