Tragically Hip
Jun. 14th, 2020 09:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: "Tragically Hot" Water Spinach Salad.
14 oz (400g) water spinach
1 long green Turkish pepper, about 50 g (I used 1/2 red bellpepper)
2 1/2 Tbsp soy sauce
2 1/2 tsp sugar
3 Tbsp thinly sliced red bird's eye chile, to taste (I used 1 fresh hot chile, not seeded)
2 Tbsp finely chopped garlic (Ha! I used... roughly that amount.)
Bring a large pot of water to a boil. After washing the water spinach, place it on a board and cut to separate the stalks from the leafier parts. Blanch the stalks briefly until just cooked but still a little crisp; remove from the water with a slotted spoon and immediately refresh under cold water. Blanch the leafy parts until wilted and again immediately refresh under cold water. Squeeze as much water as possible from stalks and leaves, cut into chopstickable lengths, and then pile up in a serving dish.
Trim and remove the seeds from the green pepper, then chop finely. Combine the soy sauce, sugar, and vinegar in a small bowl with 1 Tbsp sliced red chile, and stir to dissolve the sugar.
Just before serving, pour the sauce over the water spinach. Scatter over the garlic, green pepper, and sliced chile. Mix everything together before eating.
What worked: One of the vendors at the farmers' market has water spinach and other Chinese vegetables, so I was curious. I hadn't had water spinach before (unless at a restaurant, which is always possible.) This was hot but not so much that it was painful to eat. It would be good as a cold salad with an entree or two and rice.
What didn't: Lots of prep followed by 10 seconds of cooking. As is standard for these sorts of Sichuan dishes.
Will I make it again? Possibly. We both liked it and it was even pretty good the next day.
14 oz (400g) water spinach
1 long green Turkish pepper, about 50 g (I used 1/2 red bellpepper)
2 1/2 Tbsp soy sauce
2 1/2 tsp sugar
3 Tbsp thinly sliced red bird's eye chile, to taste (I used 1 fresh hot chile, not seeded)
2 Tbsp finely chopped garlic (Ha! I used... roughly that amount.)
Bring a large pot of water to a boil. After washing the water spinach, place it on a board and cut to separate the stalks from the leafier parts. Blanch the stalks briefly until just cooked but still a little crisp; remove from the water with a slotted spoon and immediately refresh under cold water. Blanch the leafy parts until wilted and again immediately refresh under cold water. Squeeze as much water as possible from stalks and leaves, cut into chopstickable lengths, and then pile up in a serving dish.
Trim and remove the seeds from the green pepper, then chop finely. Combine the soy sauce, sugar, and vinegar in a small bowl with 1 Tbsp sliced red chile, and stir to dissolve the sugar.
Just before serving, pour the sauce over the water spinach. Scatter over the garlic, green pepper, and sliced chile. Mix everything together before eating.
What worked: One of the vendors at the farmers' market has water spinach and other Chinese vegetables, so I was curious. I hadn't had water spinach before (unless at a restaurant, which is always possible.) This was hot but not so much that it was painful to eat. It would be good as a cold salad with an entree or two and rice.
What didn't: Lots of prep followed by 10 seconds of cooking. As is standard for these sorts of Sichuan dishes.
Will I make it again? Possibly. We both liked it and it was even pretty good the next day.
