It is said that this is the most popular fried vegetables in the food stalls. I have been looking for a long time to buy shrimp sauce imported from Thailand. This method is very suitable for crispy and textured vegetables.
First separate the leaves and stems of the spinach, soak it in water for half an hour, wash and stalk the stems into pieces, try to drain the water; the garlic cloves are cut into the end, cut into a circle of pepper; the shrimp paste is mixed with water and thin. spare;
Heat the wok into the oil, add the minced garlic and sauté the pepper, pour the spinach into the spinach, stir in the shrimp paste and soy sauce, stir fry until the color is green;
The spinach leaves can be placed in front of the pan, and quickly sautéed with the stalks; or one of the taste choices can be separately fried into a garlic or bean curd flavor.
When choosing a dish, you should use a tender part, and put it on a little harder and discard it. Don't affect the overall taste because you can't bear it. Before I bought the imported shrimp paste, I used the Lee Kum Kee slippery shrimp sauce instead. It didn't compare much. The difference, the price is also very close; relatively speaking, the imported shrimp paste is a little thicker, you must first use the oil to sneak into the pot, otherwise the taste will be uneven; people who do not like shrimp paste will feel stinky, but in fact After the stir-fry, the smell is volatilized, and the rest is a word: fresh! Stir-fried vegetables must be wide-bodied, this dish does not need to add any seasoning in addition to the shrimp sauce, the taste is heavy, add a little fish sauce or umami soy sauce; similar recipes online, there is no one like me to "cut things" But please believe that my approach is absolutely not to lose.