Vietnamese people are familiar with the dish of water spinach as it contains a lot of iron, calcium, vitamins, and other minerals. However, if the water spinach is not properly boiled, it can become dark and tough to eat. But with the following recipe for boiling water spinach, you will have a satisfying dish.
Add salt to the water for boiling the vegetable
Salt is one of the agents that helps increase the temperature of the water for boiling the vegetable, thus shortening the boiling time significantly. The water spinach boiled at a high temperature will be evenly cooked, crispy, delicious, and maintain its green color without becoming mushy or red from overcooking. Furthermore, adding salt to the boiling water is also a way to make the boiled vegetable dish more flavorful and appealing.
Here is how to do it:
+ Pick the vegetable: Remove the old stems, yellowed or damaged leaves, crush, and only pick the young shoots. After picking them clean, rinse them twice and soak them in a bowl of saltwater for about 5-10 minutes. Then take them out, rinse them another 1-2 times, and put them in a strainer to drain.
To boil the water spinach to be delicious and green, you should choose freshly cut water spinach with a bright green color, thin stems, and pinch it with your fingers to check if it’s still young. Avoid choosing bunches with dark green leaves, thick and dark stems because they will become tough and bitter when boiled.
– Prepare a pot of water for boiling, add salt from the beginning, and wait for the water to boil. Then add the water spinach.
The amount of salt should not be too little or too much; otherwise, it will not preserve the green color and nutrients of the vegetable, and it can also make the boiled vegetable dish less appealing and difficult to eat. The perfect ratio of salt to water is 1 teaspoon of salt for ½ liter of boiling water.
– Boil for about 20 seconds, then use chopsticks to flip the vegetable to ensure even cooking. When boiling, it is advisable not to cover the pot. Besides, it is better to boil the vegetable at a high temperature for quick and well-cooked results, and to maintain its fresh green color.
– After flipping the vegetable for about 1 more minute to ensure even cooking, turn off the heat, transfer the vegetable to a bowl of ice water so that it retains its green color and remains crispy and delicious.
Note: To cook the water spinach to be green and crispy, the vegetable should be fully immersed in the water, and it should be boiled just enough. If it is not fully cooked, the water spinach will still be fibrous and turn black. Overcooking the water spinach will make it become yellowish. High temperature and quick boiling with sufficient water are key factors in preserving the green color of the vegetable.
Add vinegar/lemon juice to the water for boiling the vegetable
When boiling water spinach, adding a little vinegar or lemon juice will make the boiled vegetable dish greener and more visually appealing. Just using a small amount of vinegar/lemon juice will help preserve the color of the vegetable without compromising its original flavor.
The method is very simple, just add about 2 teaspoons of lemon juice or vinegar to the pot of water for boiling the vegetable and bring it to a boil. When the water is boiling, add the vegetable and remove it when it is fully cooked. Prepare a bowl of cold water with ice (you can also add a few pieces of lime peel to make the vegetable more fragrant), immerse the vegetable in this cold water and soak it until the water is no longer cold, then remove the vegetable to drain it.
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