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Three Ways with Water Spinach

Vegetables, also Vegetarian Foods

Three Ways with Water Spinach
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
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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