Korean-style Seasoned Water Spinach Side Dish
This seasoned water spinach side dish features one of Vietnamese most popular leafy green vegetables prepared in Korean-style. It is naturally vegan and gluten-free.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 10.5 oz water spinach ((300g))
- salt, to taste ((start with ¼ teaspoon))
- 1-2 teaspoons minced garlic
- 1 1/2 teaspoons toasted sesame oil
- several slices of red chili pepper ((depending on how spicy you like it))
Instructions
- 1
Snip off the large and tough bottom parts of the stems, either by pinching with your finger or cutting with a knife. We want to use the leafy parts and tender parts of the stems. You may be left with about 7-8 oz of vegetables. Wash thoroughly until there is no dirt in the water.
- 2
Blanch the water spinach in plenty of boiling water for about 3 minutes or until it is cooked through and still crisp.
- 3
Quickly remove the vegetables from the water and shock in a bowl of iced cold water to stop the cooking. Then let it drain and gently squeeze out excess water.
- 4
Toss the vegetables with salt, garlic, sesame oil and chili pepper. Give the dish 10-15 minutes to let the water spinach absorb the seasoning flavors before serving.