Stir-fried water spinach with squid
The enticing aroma of spices greets you as the hot pan welcomes the crushed garlic and ginger—a fragrance that whets the appetite. A touch of shrimp paste brings a deep layer of savory flavor, blending harmoniously with the chewy texture of the squid and the freshness of the water spinach. Each mouthful is a blend of the warmth of traditional spices and the freshness of vegetables perfectly preserved—a simple dish that delights the senses and captivates the heart.
Ingredients
- 1 tie (water spinach)
- 1 tail (squid)
- 2 teaspoon (shrimp paste)
- 1 Red onion seeds (thinly sliced)
- 1 teaspoon (salt)
- 1 /2 teaspoons (Sugar)
- 3 tablespoon for stir-frying (oil)
- 3 garlic clove (chopped)
- 1 ginger finger joint (crushed)
Steps
- wash the squid and peel the skin
- then cut (according to taste)
- then boil for (1 minute)
- lift and drain
- wash the water spinach thoroughly
- then cut (according to taste)
- prepare a frying pan, pour in oil, wait until it's hot
- then put in Kan (garlic and ginger)
- stir then add (shrimp paste)
- add the water spinach
- then add a little water
- then stir until cooked
- And add (salt and sugar)
- Lift and set aside
- prepare a frying pan, pour in oil, add a little (shrimp paste)
- then stir
- then put in the water spinach
- then stir
- And ready to serve
Languages
Gebratener Wasserspinat mit Tintenfisch - Deutsch (German) versionStir-fried water spinach with squid - English version
Espinacas de agua salteadas con calamares - Española (Spanish) version
Épinards d'eau sautés aux calamars - Français (French) version
Spinaci d'acqua saltati in padella con calamari - Italiana (Italian) version
空心菜とイカの炒め物 - 日本語 (Japanese) version
오징어와 함께 볶은 물 시금치 - 한국인 (Korean) version
ผัดผักบุ้งกับปลาหมึก - แบบไทย (Thai) version
鱿鱼炒空心菜 - 简体中文 (Simplified Chinese) version
魷魚炒通菜 - 香港繁體中文 (Traditional Chinese - Hong Kong) version