Water Spinach Stir-Fry

1. 1

   Take each stem of water spinach and snap, twist, or cut off the bottom 4 inches, which tend to be too fibrous to eat.

2. 2

   (As a test, try chewing on some of the hollow stem to see how much you should discard; in general, stems over 1/4 inch wide are too tough.

3. 3

   Tough stem sections may be split for noodle soup; see page 216 for details.)

4. 4

   Cut the trimmed water spinach into 3-inch sections and wash well in several changes of water, discarding any unsavory parts.

5. 5

   Drain in a colander.

6. 6

   In a large pot, bring a generous amount of water (enough to cover the water spinach) to a rolling boil.

7. 7

   Add the water spinach, moving it around with chopsticks or a spoon to ensure even cooking.

8. 8

   Once it has wilted, after just under a 1 minute, drain it in the colander and flush with cold water.

9. 9

   Press gently to expel excess water and then place near the stove and use for one of the following stir-fries.

10. 10

    You may also ready the water spinach several hours in advance of stir-frying; cool, cover, and keep at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.