WATER SPINACH CHINESE RECIPES

Steps:

• Cut spinach into 3- to 4-inch pieces. Rinse and drain well. Bring a large Dutch oven filled with water to a boil over high heat. Add spinach; cook 30 seconds or until wilted. Drain; rinse with cold water. Drain well. Combine 1 teaspoon oil, oyster sauce, fish sauce, and sugar in a small bowl; stir with a whisk. Stir in 1 tea­spoon garlic. Combine 2 teaspoons water and cornstarch, stirring with a whisk. Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high until hot but not smoking. Add remaining 2 teaspoons garlic; cook 15 seconds or until fragrant, stirring constantly. Pour off excess water from spinach; add spinach to pan. Cook 3 minutes or until thoroughly heated, stirring constantly. Stir in oyster sauce mixture. When spinach begins to release juices, add cornstarch mixture. Cook, stirring constantly, 1 minute or until sauce thickens and spinach takes on a silky finish.

Steps:

• Remove the leaves and wash the water spinach, soak the kelp shreds and knead it twice with salt, then wash and set aside
• Add water to the pot with a little salt
• Add appropriate amount of oil
• Put the spinach in the pot and boil it
• Too cold water
• Seaweed is also hot cooked
• Cut water spinach into small pieces
• Kelp over cold water
• Put water spinach and kelp shreds into a bowl, add minced garlic, pickled peppers, chili oil, pepper oil, chicken essence, a little salt and mix well
• Just install it