Spiced Water Spinach Food
SPICY SAUTéED SPINACH
Provided by Alison Roman
Categories Side Sauté Vegetarian Quick & Easy Spinach Hot Pepper Green Onion/Scallion Chile Pepper Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.
SPICED WATER SPINACH
_Kalmi Shaak_ Following Bengali tradition, Chitrita Banerji's mother presented this vegetable dish as a first course - delicate yet spicy, it gets the appetite going. But you could serve it as a side dish with the [mung beans](/recipes/recipe_views/views/106155) and the [eggplant fritters](/recipes/recipe_views/views/106164). The original recipe called for mustard oil, but because it's so hard to find an FDA-approved brand - many bottles are labeled "for massage only," though Indians find that they're fine to cook with - we have substituted vegetable oil.
Time 30m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick.
- Heat oil in wok over moderately high heat until hot but not smoking, then cook panch phoron and whole chiles, stirring constantly, until seeds begin sputtering, about 30 seconds. Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds.
- Add water spinach a handful at a time, stirring. Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes.
- Available at Indian markets and Kalustyan's (212-685-3451).
WATER SPINACH
Provided by Food Network
Categories side-dish
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Clean spinach in several changes of cold water and drain well. If using water spinach, trim and discard the bottom 2 inches of the woody ends. Cut remaining stems into 2 inch lengths and place in a bowl. Cut leafy top portions into 2 inch lengths and place in another bowl. If using regular spinach, trim and discard stems. Set aside.
- Combine fish sauce, bean sauce, and palm sugar in a small bowl and set aside.
- Heat oil in a wok, swirling to coat the surface, add the garlic and stir-fry for 10 seconds. Add the spinach stems, if using water spinach, toss to combine with the garlic and cook 1 minute. Add reserved fish sauce mixture, toss to combine with the garlic, and add leafy portions of water spinach, or all of regular spinach. Toss spinach quickly until it begins to wilt, then transfer to a serving platter. Serve warm.
STIR FRIED WATER SPINACH
Steps:
- Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.
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