I've eaten water spinach before, but I've never cooked it. I was really excited to see it in this week's share so I could see what it's like to cook. Now I want to eat it all the time. Easy to prep, easy to cook, easy and delicious to eat. I found so many recipes and ways to use it when I looked around online. I have a real love for using the stem when cooking greens, which can be challenging with the family of kale, collards, and chard. Water spinach stems though are tender and barely even need to be cooked.
- 1 large bunch of water spinach
- 1 tsp vegetable oil
- 1 tbs miced garlic
- 2 tbs chopped dry roasted peanuts
- 1 tbs minced ginger
- 1 chile pepper, sliced into rings (what kind of pepper you use will depend on what level of heat you want)
- 1 tsp fish sauce
- juice from 1/2 lime
- Prepare all of the ingredients. Wash and cut the water spinach into 3-4 inch sections.
- Heat oil in a saute pan or wok over medium high heat until it begins to shimmer.
- Add the garlic, ginger, peanuts, and chile to the pan. Saute for 1 minute until fragrant.
- Add the water spinach and stir continually until the leaves wilt and the stems are tender.
- Add the fish sauce and lime juice and stir to combine.