Water Spinach with Ginger and Chili

in Bean Curd Sauce

 

Ingredients

 

Water spinach (1.5 Lbs)

Ginger (3 slices)

Olive oil (1 tablespoon)

Thai pepper (1 unit)

 

Sauce Ingredients

 

Water (¼ cup)

Rose bean curd (2 cubes)

Fish sauce (½ tablespoon)

Salt (¼ teaspoon)

 

Directions

 

1. Wash, drain and cut water spinach into 3 inches long.

 

2. Cut ginger into thin slices.

 

3. Cut Thai pepper into smaller pieces.

 

4. Mix sauce ingredients together and set aside.

 

5. Preheat 1 tablespoon olive oil in a wok over high temperature, stir-fry ginger and Thai pepper for a while.

 

6. Put in water spinach and add in sauce.

 

7. Stir-fry until water spinach is ready.

 

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