Water Spinach Stir Fried With Shrimp Sauce And Lime Recipes

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Steps:

• To make the flavoring sauce, in a small bowl, combine the shrimp sauce, fish sauce, and water and stir to mix well. Set aside.
• In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. Add the garlic and stir-fry for 15 seconds, or until fragrant Add the water spinach and stir-fry for about 3 minutes, or until heated through. Add the flavoring sauce and toss with the greens to distribute evenly. Remove from the heat and squeeze half of the lime wedges over the water spinach. Stir gently and transfer to a serving plate. Serve with the remaining lime wedges for diners who enjoy a tangier dish.
• To minimize waste, select freshly cut bunches with stems no wider than 1/4 inch. Once home, trim the ends (like a bunch of flowers), wrap the bottom 3 to 4 inches of stems in damp paper towels, and store in a plastic bag in the refrigerator to keep crisp. Cook the greens within a couple days.

Steps:

• Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet, saute garlic in margarine for 1 minute. Add the shrimp, peas, red pepper, basil, parsley and pepper. Stir-fry for 4 minutes or until shrimp turn pink and vegetables are crisp-tender. Add wine or broth and lime juice. Cook and stir for 1 minute. Drain spaghetti; stir in cheese topping, milk and lime zest. Serve shrimp mixture over spaghetti.

Steps:

• Take each stem of water spinach and snap, twist, or cut off the bottom 4 inches, which tend to be too fibrous to eat. (As a test, try chewing on some of the hollow stem to see how much you should discard; in general, stems over 1/4 inch wide are too tough. Tough stem sections may be split for noodle soup; see page 216 for details.) Cut the trimmed water spinach into 3-inch sections and wash well in several changes of water, discarding any unsavory parts. Drain in a colander.
• In a large pot, bring a generous amount of water (enough to cover the water spinach) to a rolling boil. Add the water spinach, moving it around with chopsticks or a spoon to ensure even cooking. Once it has wilted, after just under a 1 minute, drain it in the colander and flush with cold water. Press gently to expel excess water and then place near the stove and use for one of the following stir-fries. You may also ready the water spinach several hours in advance of stir-frying; cool, cover, and keep at room temperature.

Steps:

• Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
• Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
• Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.