The Ultimate Superfood: Unlocking the Power of This Underrated Vegetable

"Once upon a time, this vegetable was rarely gracing dinner tables, but now it's all the rage, with everyone clambering to get their hands on it. This humble veggie, when stir-fried with garlic, creates a mouthwatering dish that's perfect for summer. It's a side that will have you going back for seconds and thirds."

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Purslane, a leafy vegetable similar to lettuce, is not only delicious and refreshing but also packed with anti-inflammatory and antibacterial properties. It effectively cools and detoxifies the body and is especially beneficial for mouth ulcers, sore throats, and boosting immunity.

While it was previously not a popular choice, with people mostly feeding it to their pigs, purslane has now gained popularity and is loved by many. Beyond the familiar salad, soup, and spring roll dishes, you can also try your hand at stir-frying purslane with garlic using this simple recipe.

1. Ingredients for Stir-fried Purslane with Garlic

– Purslane: 300 grams

– Garlic: 4 cloves

– Seasonings: 1 tablespoon soy sauce, oil, salt

Purslane is not only easy to cook and delicious but also offers a range of health benefits, including anti-inflammatory properties and immune-boosting effects.

2. How to Make Stir-fried Purslane with Garlic

Step 1: Prepare the Ingredients

– Pick over the purslane, discarding any wilted or damaged leaves. Cut off the roots and rinse the leaves in clean water. Let the purslane air dry and then cut into bite-sized pieces.

– Peel and wash the garlic cloves, then finely chop them.

After peeling the garlic, give it a quick rinse and chop it finely.

Step 2: Blanch the Purslane

– Bring a pot of water to a boil and briefly blanch the purslane for a few seconds. Remove it from the water and set it aside on a plate.

Step 3: Stir-fry the Purslane

– Heat some oil in a pan over medium heat.

– Add the chopped garlic and sauté until it turns golden and fragrant. Then, add 1 tablespoon of soy sauce.

– Toss in the purslane and stir-fry quickly. Season to taste with salt and any other desired seasonings.

– Continue stir-frying for about 30 seconds to 1 minute, and then turn off the heat. Serve the dish on a plate.

Stir-fried purslane with garlic is a simple yet mouthwatering dish. Enjoy it as an appetizer or a side with hot rice.

This stir-fried purslane with garlic is a simple dish with an enticing aroma and vibrant colors. The purslane retains its sweetness and crispness, complemented by the distinctive fragrance of garlic. It can be served as an appetizer or a side dish with hot rice.

3. Notes when Making Stir-fried Purslane with Garlic

– When buying purslane, look for crisp, fresh, and vibrant green leaves. Avoid wilted or discolored purslane, as it may have been stored for a long time and is more prone to spoilage.

– To extend the shelf life of purslane, store it in the refrigerator for 3 to 7 days. However, it is best to consume it as fresh as possible to maximize its nutritional value.

– While purslane is nutritious and tasty, it is not recommended for those with digestive issues or kidney problems. If you are experiencing any health concerns or gastrointestinal discomfort, refrain from consuming raw purslane.

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Frequently asked questions

Purslane is a leafy vegetable similar to lettuce with a delicious, refreshing taste. It has gained popularity due to its anti-inflammatory and antibacterial properties, providing cooling and detoxifying effects on the body. Previously, it was fed to pigs, but now people appreciate its nutritional benefits and versatility in dishes such as salads, soups, and stir-fries.

For a tasty stir-fry, you’ll need 300 grams of purslane, 4 garlic cloves, soy sauce, oil, and salt. First, prepare the purslane by picking over and cutting it into bite-sized pieces. Peel and chop the garlic. Blanch the purslane briefly, then heat oil and add the garlic until golden. Add soy sauce, toss in the purslane, and stir-fry. Season to taste and serve.

The key steps are: preparing your ingredients, including the purslane and garlic; blanching the purslane briefly; stir-frying by heating oil and adding garlic, soy sauce, and then purslane; and finally, seasoning and serving.

When buying purslane, look for crisp, fresh, vibrant green leaves. Avoid wilted or discolored purslane. It can be stored in the refrigerator for up to a week, but it’s best to consume it fresh to maximize its nutritional value. Purslane is not recommended for those with digestive issues or kidney problems.