© 2017 Ching He Huang. All rights reserved.

Spicy Yellowbean Water Spinach

  1. Serves : 1 - 4
  2. Preparation time 2 Minutes
  3. Cooking time 4 Minutes
per serving

Cals


51.00

Protein (g)


10.30

Carbs (g)


1.50

Sugars (g)


0.90

Fat (g)


3.70

Sat Fat (g)


0.70

Fibre (g)


0.60

Sodium (mg)


511.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A delicious simple stir fry.

Ingredients
  • Groundnut oil 1 tablespoon
  • Water spinach 200g (morning glory, Ung choi), washed, separate the stalks from the leaves, slice into 3 inches long
  • Garlic 2 fat cloves, smashed, peeled and finely chopped2 fat cloves garlic, smashed, peeled and finely chopped
  • Birds eye chilli 1, seeds in, sliced
For the sauce
  • Chilli bean sauce [do-ban jian] 1 tablespoon
  • Salted preserved whole yellow beans [soya beans] 2 tablespoons

Steps

  • Prepare all the ingredients above.
  • In a small bowl add the chilli bean sauce and the fermented yellow beans.
  • Heat a wok over high heat and add the peanut oil. Add the garlic then the chilli. Then add the stalks of the water spinach and give it a good stir. Add a small splash of water around the edges of the wok. Then add the leaves of the water spinach and stir fry it for 1 minute until it starts to turn a deeper green.
  • Make a well in the centre of the woks pour in the chilli bean and yellow bean sauce. Toss and stir together. Cook for less than 1 minute and then transfer to a plate and serve with rice and your favourite dishes.
Ingredients
  • Groundnut oil 1 tablespoon
  • Water spinach 200g (morning glory, Ung choi), washed, separate the stalks from the leaves, slice into 3 inches long
  • Garlic 2 fat cloves, smashed, peeled and finely chopped2 fat cloves garlic, smashed, peeled and finely chopped
  • Birds eye chilli 1, seeds in, sliced
For the sauce
  • Chilli bean sauce [do-ban jian] 1 tablespoon
  • Salted preserved whole yellow beans [soya beans] 2 tablespoons

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