Wild or Chinese Spinach‘s 1 of my favourite vegetable. It’s really versatile, rich in vitamins and so delish cooked simply on its own or as what I have made today.
- ±600g wild or chinese spinach
- 6 fishballs, cut each into quarters or slice each 4 pcs
- 1 clove garlic, finely chopped
- some salt and pepper, to taste (or 1 tsp Knorr Ikan Bilis Powder)
|Serves||4 as part|
|Serves||of a meal|
|Prep time||10 mins|
|Cook time||10 mins|
|Total time||20 mins|
- Cut spinach from the leaves down to the roots discarding the root, to ±2.5cm long. Put all into a basin of cold water and wash spinach very well, changing water several times, to remove all grit, sand, soil, etc. Drain spinach.
- Put a wok or large pan on medium heat and add 1 tbsp vegetable oil.
- Stirfry garlic for a few seconds but without garlic turning brown and add in fishballs.
- Stirfry a few seconds and add in spinach. Spinach uncooked might look like a lot but once wilted in a hot wok or pan, it’s really not much. So stirfry spinach for a few minutes, abt 4-5 mins and remove from heat.
- Serve immediately accompanied by rice and another fish or meat dish.
Wild or chinese spinach’s different from the small fine leave spinach. It’s bushier, sweeter and not so “iron-y”. Everyone loves it after the 1st try. We certainly love it, and we grow our own every year..
We had it with Stirfried Chicken with Dried Chillies..
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