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Water Spinach with Black Bean Sauce
Asianfood-recipes : various delicious Asian cuisines around Asean region.
2 tablespoons oil
3 clover garlic, minced
1 tablespoon black bean paste
500g (1 lb) fresh water spinach, tough stems discarded, carefully washed and snipped into sections
1 red finger-length chili, deseeded and sliced
Method :
Heat the oil in a wok over high heat until very hot, and stir-fry the garlic and black bean paste, about 30 seconds.
Add the water spinach and red chili, reduce the heat to medium, and stir-fry continuously for about 3 minutes, or until wilted and the bean paste is evenly distributed. Remove from the heat and serve.
