Saturday, November 30, 2013

Stir-fried Ceylon Spinach with Crispy Garlic

100g Ceylon Spinah
5-6 big Garlic cloves, finely chopped, separate a teaspoon for stir-fried.

1tbsp Osyter sauce
Chicken granules & salt to taste
1/2 cup water
Cornstarch water for thickening

1. Heat wok with oil, with a small fire, slowly sauteed finely chopped garlic until golden brown, set aside.

2. Heat wok with left over garlic oil, add the remaining tsp of chopped garlic sauteed till aromatic and add in Celyon Spinach stir fried quickly to let them 'shrink' evenly.  Add in seasoning mix well and just little bit about 3tbsp water mix well and add cornstarch water to thicken the sauce.

3. Dish up garnish with crispy golden fried garlic.  Serve with white rice.

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