Stir-fried water spinach

Overview

Water spinach is an annual or perennial trailing herbaceous plant of the Convolvulaceae family. Originating from the tropical and rainy areas of my country, its edible parts are young stems and leaves, which can be fried or eaten cold, and used in soups as spinach. It is rich in nutrients. 100 grams of water spinach contains 147 mg of calcium, ranking first among leafy vegetables. Vitamin A is 4 times higher than tomatoes, and vitamin C is 17.5% higher than tomatoes. Water spinach has a long harvest period and is a leafy vegetable grown in summer. It can break the structure of less leafy vegetables and more pod vegetables in northern summer, and is not restricted by high temperatures and heavy rains. Therefore, the north began to introduce and cultivate it, and achieved success. It is now in season.

Tags

• vegetarian dishes
• garlic
• olive oil
• salt
• water spinach

Ingredients

Steps

1. 1 Wash and drain fresh water spinach;

   

2. 2 Cut into sections;

   

3. 3 The color of the olive oil is yellow with a hint of green, and it has an attractive fragrance. After it is put into the pot, a fruity and vegetable aroma permeates the whole process of cooking. It will not damage the color of the vegetables and does not have any greasy feeling. It is best to use olive oil for this dish. If it is not available, other edible oils can be used instead, but the nutrition and taste will be less;

   

4. 4 Heat oil in the pot and add chopped water spinach;

   

5. 5 Add salt and stir-fry over high heat for about 2 minutes;

   

6. 6 Take out of the pan, sprinkle with minced garlic, and mix well when serving.