Author Notes
Most Thanksgiving dinners in my memory include the string bean casserole (the canned soup and the fried onion company must do a lot of their business on this holiday) and Creamed Spinach. Sometimes with all the calorie-heavy sides, you just want a salad or simple greens. There’s another option available around this time of year--the Chinese Water Spinach. It cooks similarly to the spinach we are all familiar with, reducing to about a third of the amount originally thrown in the pan, but it packs the added bonus of thin hollow stems, that when cooked, add a crunch to leafy greens. The chili peppers add a bite to the dish--just don't actually bite into them.
—edamame2003
Ingredients
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1 bunch
water spinach (ong choy, water morning glory)
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4-5
cloves garlic
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4-5
Thai peppers (or bird peppers)
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1 tablespoon
Chili Shrimp Paste (garlic, black bean, sugar, shrimp paste, soy oil) OR a mixture of 1 Tablespoon black bean sauce + 1 teaspoon sugar
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1 tablespoon
fish sauce
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2 tablespoons
grape seed oil
Directions
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Crush the garlic and lightly smash the chili peppers (do not cut or grind)
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Wash and cut the water spinach into three inch long pieces.
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Heat up the grape seed oil in a wok and add the garlic and chili peppers. (Medium heat)
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Stir around and add the chili shrimp paste (or black bean sauce + sugar)
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Dump the water spinach in and stir fry, rotating the spinach to coat with the sauce and cook for about 3 minutes. You don’t need to add water or broth, as the spinach tends to give off a lot of liquid.
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Add fish sauce.
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Mix together and take the spinach off the burner.
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.
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