In Vietnam this would usually be cooked using swamp morning glory rather than spinach. The recipe is from ” A Taste of the Far East” by Madhur Jaffrey 1993.
Ingredients
- 700 g fresh young spinach
- 4 tbsps vegetable oil
- 5-6 plump cloves garlic peeled and finely chopped
- 2 fresh hot chillies deseeded and finely chopped
- 2 tbsps chicken or vegetable stock
- 1 tbsp fish sauce
- 1/4 tsp sea salt
Servings:
Instructions
- Bring a large pan of water to a rolling boil and drop in the spinach. As soon as it wilts drain it and leave in the colander.
- Heat oil in a wok over a medium high heat. When hot add the garlic and stir and fry until light brown. Add the chillies and stir once or twice.
- Add the spinach to the pan with the stock, fish sauce and salt. Turn the heat to high and fry for 1-2 minutes until the spinach is well flavoured with the other ingredients.
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