Monday, 20 June 2011

Stir-fry Chinese Round Spinach (苋菜)


2 pkt of Chinese Round Spinach (Hin Cai)(苋菜)
4 Cloves of Garlic, minced
Handful of Ikan Bilis, Soaked to soft


1. Seperate the leaves from the stem of the spinach. 
2. The stems need to break and pull for the membrane to be removed. (Skip this step and you have tougher veg)
3. Heat up oil in a wok
4. Add in Garlic
5. Add in Ikan Bilis and stir-fry for a while to release flavour
6. Add in the Spinach (They will shrink to half portion)
7. Stir Fry them well, add in the ikan bilis water (If you prefer less watery, do not add in water cos spinach release lots of water)
8. Once Spinach soft and done, about 5 mins under high heat, Remove
9. Enjoy!

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