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Three Ways with Water Spinach

Vegetables, also Vegetarian Foods

Three Ways with Water Spinach
Ingedients:
1 pound water spinach (also known as hollow-stem vegetable)
1 Tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 scallion, green and white parts minced
2 teaspoons flavoring of choice such as: shrimp paste or two tablespoons pickled tofu with chili (reviewers choice), or two tablespoons fish sauce such as nuoc mam or nam pla
Preparation:
1. Wash and trim the spinach. Separate the stems from the leaves and keep them separated.
2. Heat the oil in a wok and add garlic, ginger and a scallion. Stir-fry for thirty seconds.
3. Add flavoring of choice, one-quarter cup water, and spinach stems. Reduce the heat and cover the pan; simmer about one minute or until the stems are tender.
4. Add the leaves and stir-fry to wilt, tossing constantly. Cook three to five minutes or until the spinach is soft and strongly flavored.

                                                                                                                                                       
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