- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
The Vietnamese water spinach grows easily everywhere in Vietnam. And if you can’t afford to buy anything to cook, you can turn to the water spinach.
Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves, crushed
- 1 bunch water spinach, washed, trimmed and cut into 5–10 cm lengths
- 2 cubes fermented bean curd
- 2 tsp Maggi seasoning sauce
- steamed white long grain rice, to serve
Instructions
- Heat the oil in a wok over high heat. Add the garlic and stir-fry for 30 seconds or until aromatic.
- Add the water spinach and stir to coat, then add the fermented bean curd and seasoning sauce. Stir–fry for 1 minute or just until the water spinach has wilted and is tender.
- Serve immediately with steamed rice on the side.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The Vietnamese water spinach grows easily everywhere in Vietnam. And if you can’t afford to buy anything to cook, you can turn to the water spinach.
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