Rating: 5 stars
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Common in Southeast Asia, water spinach has a pleasingly mild flavor. All but the bottom half of the stems are used in cooking. Wash in several changes of cold water to remove sand or soil. If you can't find water spinach in your local Asian grocery store, use regular spinach and cook two minutes. Roasted peanut oil's flavor is bolder than peanut oil, but you can use the regular version.

Recipe by Cooking Light March 2008

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Credit: Randy Mayor; Styling: Cindy Barr

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Yield:
6 servings (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat roasted peanut oil in a large nonstick skillet over medium-high heat. Add minced garlic to pan; stir-fry for 30 seconds or until golden. Add sugar and water spinach to pan; stir-fry 3 minutes or until spinach wilts. Add soy sauce; stir-fry 1 minute. Remove from heat; stir in pepper.

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Nutrition Facts

54 calories; calories from fat 43%; fat 2.6g; saturated fat 0.4g; mono fat 1.1g; poly fat 0.9g; protein 4.3g; carbohydrates 5.8g; fiber 3.3g; iron 2.7mg; sodium 349mg; calcium 119mg.
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