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.
Servings: 2 people
Calories: 57kcal
Ingredients
- 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
- 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.
- Blanch the water spinach in plenty of boiling water for about 3 minutes or until it is cooked through and still crisp.
- 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.
- 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.
Notes
You can snip the water spinach into shorter pieces (about 3 inches or so) in Step 1, or cut into short pieces in Step 3 after squeezing out excess water.
The dish can be kept in the refrigerator for a couple of days.
Nutrition
Calories: 57kcal | Carbohydrates: 5g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 459mg | Potassium: 470mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9377IU | Vitamin C: 82mg | Calcium: 118mg | Iron: 3mg