Food & Receipts

4 Legendary Stir-Fried Veggie Dishes That You’ll Never Get Tired Of, Even If Few Know How to Cook Them Perfectly

4 common vegetable dishes that you can eat every day without getting tired of them, sometimes when you go out to eat you just think of ordering these 4 vegetable dishes. The method of making them is simple and easy, but to make them really delicious, not many people can do it.

Administrator

21 April, 2024

1. Stir-fried Su Su with Garlic

After purchasing, peel, trim, and cut the su su leaves into bite-sized pieces. Soak in salt water, then rinse and drain.

Prepare a pot of boiling water to blanch the su su leaves. Blanch quickly, then submerge in cold water. When the leaves have cooled, drain and pat dry. This step keeps the leaves crisp and green, resulting in a delectable and non-mushy dish.

Add cooking oil to a pan. Once hot, add half of the garlic and sauté until fragrant. Toss in the su su leaves and stir evenly. Season with salt and seasoning powder to taste. As the leaves approach doneness, add the remaining garlic, stir well, and remove from heat.

The dish boasts a vibrant green color. Upon tasting, you’ll experience the crisp and sweet flavors of the su su leaves.

2. Stir-fried Malabar Spinach with Garlic

Clean and separate the Malabar spinach leaves, petioles, and young stems. Rinse, drain, and gently crush the leaves to prevent a rough texture.

Garlic imparts a distinctive aroma to the dish. Peel the garlic and divide it into two portions: one for mincing and frying until golden brown for garnish, and the other for crushing or slicing for visual appeal. Add chili peppers for an extra touch of flavor and color (optional).

Boil a pot of water, add salt, and blanch the petioles first over high heat. Remove and rinse under cold running water or soak in a bowl of cold water. Blanch the leaves over high heat, remove, and submerge in cold water. Drain the petioles in a colander and the leaves by wringing out excess moisture.

Heat pork fat and fry the minced garlic until golden brown. Remove and set aside to sprinkle over the final dish for added appeal.

Sauté the crushed garlic until fragrant. Add the Malabar spinach and stir-fry over high heat. Introduce the chili peppers for visual contrast. Season with sauce, seasoning powder, and salt to taste. Stir quickly to evenly distribute the flavors.

3. Stir-fried Potato Spinach with Garlic

Stir-fried potato spinach with garlic is a simple yet delectable dish. The potato spinach retains its crisp and sweet flavors while the garlic adds a delightful aroma. Additionally, it aids in digestion and prevents constipation.

To prepare this dish, simply sauté the minced garlic in a pan. Add the potato spinach, which has been briefly boiled in hot water, and stir-fry. Season with a touch of spices and enjoy.

4. Stir-fried Water Spinach with Garlic

Trim the water spinach into 10cm segments, discarding any damaged leaves and tough stems. Rinse and drain thoroughly.

Blanch the water spinach in boiling water with a dash of salt. Quickly transfer the blanched spinach to a bowl of ice water. This method enhances crispiness and preserves the vibrant green color.

Add 3-4 tablespoons of cooking oil to a pan. Once hot, add the garlic and sauté until fragrant.

Next, add the water spinach and stir evenly. Season with fish sauce, seasoning powder, and sugar to taste, then remove from heat.

Serve the water spinach on a plate. The dish features crisp and tender spinach, savory flavors, and fragrant garlic. The characteristic spicy touch will undoubtedly make it a memorable addition to your home-cooked meals.

Frequently asked questions

Heat some cooking oil in a pan. Add half the garlic and sauté until fragrant. Toss in the Su Su leaves and stir evenly. Season with salt and seasoning powder to taste. Just before the leaves are done, add the remaining garlic, stir well and remove from heat. The dish should have a vibrant green color and a crisp, sweet flavor.

Clean and separate the Malabar spinach leaves, petioles, and young stems. Rinse and gently crush the leaves to prevent a rough texture. Peel and divide the garlic into two portions: one for mincing and frying as a garnish, and the other for crushing or slicing. You can also add chili peppers for extra flavor and color.

First, blanch the petioles in boiling salted water over high heat, then remove and rinse under cold water. Repeat this process for the leaves. Drain the petioles and leaves separately. Heat pork fat in a pan and fry the minced garlic until golden brown, setting it aside as a garnish. Sauté the crushed garlic, add the Malabar spinach and stir-fry over high heat. Introduce the chili peppers, if using, and season with sauce, seasoning powder, and salt to taste. Stir quickly to combine flavors.

Sauté minced garlic in a pan. Add the potato spinach, which has been briefly boiled in hot water, and stir-fry. Season with a touch of spices to enhance the natural crisp, sweet flavors of the potato spinach.

Trim the water spinach into 10cm segments, discarding any damaged leaves and tough stems. Rinse and drain thoroughly. Blanch the spinach in boiling water with a dash of salt, then transfer it to ice water to enhance crispness and preserve color. Heat cooking oil in a pan and sauté garlic until fragrant. Add the water spinach and stir evenly. Season with fish sauce, seasoning powder, and sugar to taste. Serve the water spinach, which should be crisp and tender with savory flavors and fragrant garlic.