Food & Receipts

4 Stir-fried Veggie Dishes You Eat Every Day, but Not Everyone Knows How to Make. Here’s the Simple Yet Tasty Recipe!

These 4 familiar vegetables are vegetables that you can eat every day and still not get tired of, no matter where you go when you eat, you often think of ordering just these 4 vegetables. The way to cook is again simple and easy but it’s not easy to make them really delicious.

Administrator

3 May, 2024

1. Fried Chinese Marrow with Garlic

After purchasing Chinese marrow, peel and remove any fiber. Cut into bite-sized pieces. Soak in salt water, then rinse thoroughly and drain.

Bring a pot of water to a boil. Quickly blanch the Chinese marrow and then submerge in cold water. When the vegetable is cool, remove from water and drain. This process will make the vegetable crisp and green, and will prevent sogginess.

Heat oil in a pan. When hot, add half of the garlic and sauté until fragrant. Add Chinese marrow and stir-fry until cooked through. Season with salt and seasoning powder to taste. When the vegetable is almost done cooking, add the remaining garlic. Stir thoroughly and remove from heat.

The vegetable will have a beautiful, vibrant green color. Enjoy a bite to experience the crispness and sweetness of the Chinese marrow.

2. Sauteed Malabar Spinach with Garlic

Pluck the Malabar spinach leaves, rinse, and separate the leaves from the stems. Drain the water and gently squeeze the leaves to remove excess water.

Garlic adds a distinct, aromatic flavor to this dish. Peel the garlic and divide into two portions. One portion is finely chopped for crispy frying to sprinkle on the finished product, the other is crushed or sliced for visual appeal. Optionally, add red chili peppers to enhance the taste and color of the dish.

Bring a pot of water to a boil with a pinch of salt. Blanch the Malabar spinach stems first over high heat; remove and rinse under cold water or submerge in a bowl of cold water. Continue blanching the leaves over high heat; remove when they come to a boil again and submerge in cold water. Remove the stems from the water and drain, and squeeze excess water from the leaves.

Heat pork fat and fry the chopped garlic until golden brown. Remove from pan and reserve to sprinkle on the finished product for added flavor.

Add the crushed garlic to the pan and sauté until fragrant. Add the Malabar spinach and stir-fry over high heat. Include red chili peppers for color. Season with fish sauce and seasoning powder to taste. Stir quickly to ensure even distribution of the seasonings.

3. Sautéed Water Spinach with Garlic

Sautéed water spinach with garlic is a simple yet delicious dish. The water spinach is crispy and sweet, with the added flavor of garlic. It has digestive benefits and can help prevent constipation.

This dish is easy to prepare. Simply fry chopped garlic in a pan until fragrant, then add the water spinach (which has been blanched in hot water) and cook together. For added flavor, add a pinch of seasoning powder.

4. Sauteed Morning Glory with Garlic

Cut the morning glory into approximately 10 cm segments, removing any damaged leaves or tough stems. Rinse thoroughly and drain.

Blanch the morning glory quickly in boiling water with a pinch of salt, then immediately transfer to a bowl of ice water. This process will help the morning glory retain its crispness and vibrant green color.

Heat 3 – 4 tablespoons of oil in a pan. When hot, add the garlic and sauté until fragrant.

Add the morning glory and stir-fry until cooked through. Season with fish sauce, seasoning powder, and sugar to taste, then remove from heat.

Serve the morning glory on a plate. The resulting dish will be crispy, flavorful, and garlicky, offering an unforgettable dining experience.

Frequently asked questions

Pluck and rinse the Malabar spinach leaves, separating the leaves from the stems. Drain and gently squeeze the leaves to remove excess water. Peel and divide the garlic into two portions: one finely chopped and the other crushed or sliced. Optionally, add red chili peppers for enhanced taste and color. Blanch the stems and leaves separately in salted boiling water, then submerge them in cold water. Heat pork fat in a pan and fry the chopped garlic until golden brown. Add the crushed garlic to the pan and sauté. Stir-fry the Malabar spinach with the garlic, including chili peppers for color. Season with fish sauce and powder to taste.

This simple dish involves frying chopped garlic in a pan until fragrant, then adding blanched water spinach and cooking together. A pinch of seasoning powder can be added for extra flavor.

Cut the morning glory into 10 cm segments, removing any damaged parts. Rinse and drain thoroughly. Blanch the morning glory in boiling water with a pinch of salt, then immediately transfer to ice water to retain its crispness and color. Heat oil in a pan and sauté garlic until fragrant. Add the morning glory and stir-fry until cooked, seasoning with fish sauce, powder, and sugar to taste. Serve on a plate for a crispy, flavorful, and garlicky dish.