Stir-fried water spinach with shrimp paste is popular in Thailand
When I went to Thailand a few years ago, in addition to the local seafood, the most impressive dish was this plate of stir-fried water spinach with shrimp paste, which our family of three liked very much at that time. After I came back, I have reproduced it many times, and I will revisit it today~
How to stir-fry water spinach with shrimp paste
Step 1
Prepare the ingredients, water spinach mainly eats stems, you can remove all the leaves and don’t use it, this depends on personal preference, I am used to leaving all the young leaves, saving is a virtue~
Step 2
Cut the water spinach into sections and set aside.
Step 3
Mince the garlic and set aside.
Step 4
Put vegetable oil in the pot, today I used rapeseed oil, slightly darker in color, add a spoonful of shrimp paste and stir-fry until fragrant.
Step 5
Add minced garlic and stir-fry until fragrant.
Step 6
Add water spinach and stir-fry.
Step 7
Stir-fry until soft and add a little water.
Step 8
Add salt and sugar in turn.
Step 9
Stir-fry evenly.
Step 10
Enjoy on a plate!
Cooking tips for stir-fried water spinach with shrimp paste
1. There are 2 kinds of water spinach sold in Shanghai, one has a slightly thicker stem and is white, and the other has a slightly thinner stem and a greenish color. 2. Shrimp paste is sold in Southeast Asian countries, there are many varieties, and the taste is also different, I remember when I watched the TV series “Dae Jang Geum” in the early years, after Chang Jin’s tongue lost her sense of taste, there was an episode of Cui Shanggong asking her to taste the shrimp paste in public and identify the type of shrimp paste and the pickling month.