Ingredients
- 1 pound water spinach (leaves and stems)
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1 scallion, chopped
- 1/2 teaspoon peeled and minced fresh ginger
- 3/4 cup vegetable or chicken broth
- 11/2 teaspoons soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon balsamic vinegar
- 1 small bay leaf
- ¼ teaspoon freshly ground black pepper
Instructions
- Pick leaves with their stem from the branch and trim branches. Clean leaves and branches, rinse and set aside.
- Heat olive oil in a large 12- to 14-inch sauté pan or skillet over medium heat. Sauté garlic, scallion and ginger for 30 seconds. Add the water spinach stems and sauté for another 2 minutes.
- Add the water spinach leaves, vegetable or chicken broth, soy sauce, fish sauce, vinegar, bay leaf and pepper. Cover and steam for 7 to 9 minutes. Remove the cover and toss to combine. Discard the bay leaf and serve hot.
