in Thailand

Thai water spinach

updated

Spread the love

Ingredients for 1 servings:

  • 1 bunch of spinach (water spinach, approx. 200 g, from the Asian store)
  • 1 clove(s) garlic
  • 1 red chili pepper(s)
  • 1 tbsp soybean paste or
  • oyster sauce
  • some oil (peanut oil)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Phak Bung Fai Daeng, originally from China

Wash the water spinach, drain, and cut into approximately 3 cm long pieces. Roughly grind the garlic and chili pepper in a mortar. In a 24 cm skillet, fry the garlic and chili pepper in a little peanut oil at level 7 out of 9 until the garlic is golden brown (stirring frequently). Add the water spinach, then the soybean paste, and fry for about 2-3 minutes, until it collapses, stirring frequently. This dish is delicious hot or cold, as a side dish, or on its own as a small, low-calorie meal with rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cappuccino – croissant

Smoked pork casserole with pineapple