Vegetables

Cá Hấp Hành Gừng | Steamed Fish with Ginger & Scallion

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This recipe was made in partnership with

CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Cá Hấp Hành Gừng | Steamed Fish with Ginger & Scallion Recipe
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
10 Min
Total time
40 Min

Cá Hấp Hành Gừng | Steamed Fish with Ginger & Scallion Recipe

Similar to cooking eggs, the mastery of a cook can be measured on how they cook fish. Why? Fish is incredibly delicate. It requires precision cooking; high cooking temperatures with short cook times; low cooking temperatures with extended cook times. But no need to worry. If you formulate the process and follow the procedure, you'll nail it every time. And this recipe is exactly that. FAIL-PROOF.

Ingredients

Instructions

  1. Place the fish filets into a shallow, wide bowl.
  2. Season the fish filets with salt, pepper, and sesame oil on the flesh side.
  3. Garnish the fish filets with the sliced ginger matchsticks on the flesh side.
  4. In a medium mixing bowl, combine water, light soy sauce, dark soy sauce, and rice vinegar - honey is optional.
  5. Pour the soy sauce mixture over the fish.
  6. Bring the steamer/pot to a full boil.
  7. Place the fish into the steamer, skin side down - If you don't have a steamer, you can assemble a makeshift steamer that will work just as well. Use a large, wide and deep pan with a tight-fitting lid. Crumple a piece of foil into a coil. Then place it in the bottom of the pan. Fill the pan with 2-3 inches of water with a stalk of bruised lemongrass to perfume the steaming water.
  8. Steam the fish for 10 minutes. Or until the fish is flakey, a sign that the fish is cooked through.
  9. Remove the fish from the steamer, and make sure to protect your hands with a towel.
  10. Garnish the fish with sliced scallions, sliced carrots, and sliced red bell peppers.
  11. Heat a small saucepan with cooking oil over medium heat until it reaches 450 F. Or when small bubbles form when a wooden spoon is placed in the oil.
  12. Garnish the dish with hot oil.
  13. Serve with rice.
  14. Eat immediately.

Notes

Fish Health Benefits

Fish offer tons of omega-3 fatty acids and vitamins such as D and B2. Additionally, fish is a great source of minerals, such as iron, zinc, iodine, magnesium, calcium and phosphorus. And should be consumed at least once a week. 


The Myth of Frozen Asian Seafood

“Many believe that seafood loses much of its nutritional benefits when frozen. However, consumers should know that there are environmental impacts that stem from the “fresh is better” perspective. However, properly preserved frozen seafood is just as equal if not better to the quality, taste, and nutrients of fresh seafood. Additionally, a fish flown from coast to coast in the U.S. has a higher carbon footprint than frozen seafood items transported via container ships from Asia.”

-Corey Peet, Co-Founder of Postelsia


Frozen Seafood is Accessible

The technology used to freeze wild-caught seafood is better than ever. It maintains fish freshness, eliminating the need to expedite fresh fish to beat spoilage. Often, fish are shipped via flight, which translates into higher energy and fuel consumption, ultimately driving up the costs of seafood in our markets. However, when fish is flashed frozen, its freshness is retained and sent via container ships. The low energy costs of such shipping methods are dollars saved for your pocket. 

How to Thaw Seafood.

  1. Take the frozen fish packet and place it on a tray in the refrigerator. 
  2. Allow the fish to thaw overnight in the refrigerator. 
  3. It should take 6-8 hours to fully thaw. 
  4. Remove fish from the package. 

Note: DO NOT thaw by leaving out at room temperature. Or put under running water. It will destroy the quality of the fish. 



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Fried Sa-Orm ស្អំ with Eggs

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Sa-orm [Sa-om/Cha-om/Ch-om] is a perennial shrub with spruce-like leaves that grows wild in Southeast Asia, ranging from Sri Lanka to Malaysia. It is a highly sought-after herb that grows wild, and is comparable to chanterelles in western culture. Like chanterelles, Sa-orm imparts a delicious, culturally unique flavor like no other ingredient. Specifically, I’ve found Sa-orm to be extremely umami, with  ‘meaty’ qualities, even though it is an herb; it’s smokey, with an essence of bacon. 

As delectable as Sa-orm is, it’s rarely found on restaurant menus in Cambodia. But it can almost always be found as a part of a Khmer home-cooked meal for breakfast, lunch, or dinner. 

But for the Khmer Chef (Nite Yun) of the nationally acclaimed Nyumbai, Sa-orm is more than just a herb. Sa-orm’s flavor profile is symbolic of Khmer heritage and birthright. 

This exists because of the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, an organization that supports socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

As a result, farmed Fresno Sa-orm can be found in Khmer markets as far north as Seattle and as far south as Long Beach, helping the Khmer diasporic community feel a little more Khmer.

This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Fried Sa-Orm ស្អំ with Eggs
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Fried Sa-Orm ស្អំ with Eggs

Sa-orm [Sa-om/Cha-om/Ch-om] is a perennial shrub with spruce-like leaves that grows wild in Southeast Asia, ranging from Sri Lanka to Malaysia. It is a highly sought-after herb that grows wild, and is comparable to chanterelles in western culture. Like chanterelles, Sa-orm imparts a delicious, culturally unique flavor like no other ingredient. Specifically, I’ve found Sa-orm to be extremely umami, with ‘meaty’ qualities, even though it is an herb; it’s smokey, with an essence of bacon.

Ingredients

Instructions

  1. Pick the Sa-orm leaves. (Note: Sa-orm leaves have prickly thorns, which takes a specific method to strip the edible leaves off. Start from the stems of each, then strip the leaves away from the plant in a fluid, quick motion, similar to destemming collard greens and kale.)
  2. In a medium-sized bowl, combine eggs, fish sauce, a pinch of fish sauce, and a pinch of black pepper.
  3. Whisk the egg mixture with a fork to thoroughly combine the ingredients. Set aside.
  4. Then preheat a large cast iron frying pan on medium-high heat for 3-5 minutes.
  5. Add the Sa-orm leaves and a pinch of salt.
  6. Cook the Sa-orm leaves on medium heat for 1 minute.
  7. Gently, pour the egg mixture into the frying pan on high heat.
  8. Fry the eggs until the bottom side for 2-3 minutes. Or until golden brown. (preferred style of eggs in Asia)
  9. Then gently flip the omelette over using a spatula.
  10. Repeat the process.
  11. Take the eggs out of the frying onto a plate lined with paper towels to remove any residual cooking oil.

Notes

Sa-orm leaves must be cooked to be palatable.

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Cà Tím Hấp Mỡ Hành | Vietnamese Steamed Eggplant Recipe

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About the Recipe 

Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.

Farmer Wisher Young’s Eggplant

But that’s just half of it. Equally important to the cooking technique are great ingredients to make a great meal. In search of the best eggplant, I journeyed to the Central Valley in California (also known as America's Farm belt) to connect with Wisher Young, a refugee Hmong farmer. Due to the Hmong’s involvement and alliance with the American CIA, many Hmong, including Wisher’s family were forced to flee their homes to avoid persecution, deemed as traitors by the Communist Regime led by Pathet Lao. After fleeing Laos, Wisher would spend some time in refugee camps in Thailand prior to his resettlement in America. Due to language barriers and the lack of professional skills upon his arrival in the United States, his opportunities were limited. 

However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER (Or ABIRC) in Fresno, Wisher was able to sustain a living for himself by farming specialty Asian crops such as Chinese eggplant. And it’s my conviction that he has the best eggplant in California. 

Eggplant Facts

Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. Additionally, it's incredibly high in ‘polyphenols,’ which may help cells do a better job of processing sugar if you have diabetes.

Chinese Eggplant Fact

They are the least bitter compared to other varieties. Along with thinner skin and a long, narrow shape. For the sweetest and creamiest eggplant, pick the firmest eggplant with no blemishes.

This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe
Yield 4
Author Chef Tu David Phu
Prep time
20 Min
Cook time
20 Min
Total time
40 Min

Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe

Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.

Ingredients

Cà Tím Hấp (Steamed Eggplant)
Mỡ Hành (Scallion Oil)
Nước Chấm (Seasoned Fish Sauce)

Instructions

Cà Tím Hấp (Steamed Eggplant)
  1. Quarter the eggplant lengthwise.
  2. Use a fork (or skewer) to puncture holes in the quarter eggplant. This helps to break down and speed up the eggplant cooking process.
  3. Place the eggplant in a steamer basket.
  4. Set the basket in a pot filled with a few inches of water, below the eggplant.
  5. Heat the pot to a boil.
  6. Then cover the pot to steam for 20 minutes.
  7. Take the pot off heat.
  8. Set aside.
Mỡ Hành (Scallion Oil)
  1. Add cooking oil to a saucepan. And heat the pan to 350℉ for 30 seconds
  2. Add sliced scallions to the saucepan.
  3. Use a spoon to thoroughly incorporate the scallions with the heated oil.
  4. Take the saucepan off the heat.
Nước Chấm (Seasoned Fish Sauce)
  1. In a medium-sized mixing bowl add the minced shallot and garlic.
  2. Then add the fermented chili, lemon juice.
  3. Allow the mixture to macerate for 5 minutes.
  4. Then season the mixture with son fish sauce and organic sugar.
  5. Mix thoroughly until all the ingredients are incorporated.
  6. Gradually add coconut water to the mixture while simultaneously mixing.
Assemble
  1. In a medium-sized serving bowl, add ½ cup of steamed jasmine rice.
  2. Add the Cà Tím Hấp on top of the steamed rice.
  3. Garnish the eggplant with 2-3 heaping tablespoons of mỡ hành.
  4. And last, garnish the bowl with nước chấm, fried garlic and fried shallot.
  5. Serve and eat immediately.

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Khai Jiew w/ Prik Nam Pla | Thai Omelette w/ Chili Dipping Sauce

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About Chef Intu Kornnawong

Chef Intu Kornnawong’s innovative Isaan Thai-California cuisine is as much a destination as it is a delicious culinary experience. Hidden food memories turned into a career path that began when, as a child, Intu’s “dad made the best duck salad called Larb Ped and my mom made the most amazing Bangkok dish, Nam Prik.” And I am truly honored to have the blessing to call Chef Intu a friend. In support of ABRIC, and their efforts to support socially disadvantaged Southeast Asian Farmers in California’s Central Valley, Chef Intu is sharing with us two recipes that teach us about her Thai heritage and love for Thai (also known as ‘Birdseye’) chili; Khai Jiew (Thai Omelette); Prik Nam Pla (Thai Chili Fish Sauce). 

Khai Jiew is a traditional, breakfast comfort food, occasionally cooked by her parents. The smell of the crispy fried egg paired with the umami, spicy Prik Nam Pla over a bowl of steamed rice makes her feel at home when she feels homesick. “I was born in Thailand, and I need to eat Thai food at least once a week,” says Chef Intu. Naturally, I felt the pressure to get her the best ingredients I could find.

Farmer Nonglak Suksawat’s Thai Chilies

In search of the best chilies, I journeyed to Central Valley in California (also known as America's Farm belt) to connect with Nonglak Suksawat, a refugee Thai farmer. Nonglak was a Thai farmer who came to America in search of new opportunities for her and her family. She spent most of her professional career as a massage therapist but had to leave her practice due to the Covid 19 pandemic in 2020. However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, Nonglak is able to share her Southeast Asian heritage crops through the riches and lessons of her birthright. And truth be told, these are probably the best chilies we’ve ever had.

This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Khai Jiew (Thai Omelette)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
10 Min
Total time
25 Min

Khai Jiew (Thai Omelette)

Khai Jiew (ไข่เจียว) is a Thai-style omelette that is one of the most popular street foods in Thailand. It's eaten at all times of the day and evening. But most commonly consumed for breakfast. And is the ultimate Thai comfort food with rice.

Ingredients

Prik Nam Pla (Thai Chili Dipping Sauce)

Instructions

Khai Jiew (Thai Omelette)
  1. 4 each, Eggs (AA Large)
  2. 1 tbsp, Cooking Oil
  3. ½ tsp, Oyster Sauce
  4. 1 tsp, Fish Sauce (or Soy Sauce)
  5. ½ tsp, Organic Sugar
  6. 2 tsp, Lime Juice

Notes

About Chef Intu

Chef Intu Kornnawong’s innovative Isaan Thai-California cuisine is as much a destination as it is a delicious culinary experience. Hidden food memories turned into a career path that began when, as a child, Intu’s “dad made the best duck salad called Larb Ped and my mom made the most amazing Bangkok dish, Nam Prik.” And I am truly honored to have the blessing to call Chef Intu a friend. In support of ABRIC, and their efforts to support socially disadvantaged Southeast Asian Farmers in California’s Central Valley, Chef Intu is sharing with us two recipes that teaches us about her Thai heritage and love for Thai (also known as ‘Birdseye’) chili; Khai Jiew (Thai Omelette); Prik Nam Pla (Thai Chili Fish Sauce). 


Khai Jiew is traditional, breakfast comfort food, occasionally cooked by her parents. The smell of the crispy fried egg paired with the umami, spicy Prik Nam Pla over a bowl of steamed rice makes her feel at home when she feels homesick. “I was born in Thailand, and I need to eat Thai food at least once a week,” says Chef Intu. Naturally, I felt the pressure to get her the best ingredients I could find.


In search of the best chilies, I journeyed to Central Valley in California (also known as America's Farm belt) to connect with Nonglak Suksawat, a refugee Thai farmer. Nonglak was a Thai farmer who came to America in search of new opportunities for her and her family. She spent most of her professional career as a massage therapist but had to leave her practice due to the Covid 19 pandemic in 2020. However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, Nonglak is able to share her Southeast Asian heritage crops through the riches and lessons of her birthright. And truth be told, these are probably the best chilies we’ve ever had. 



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Canh Củ Cải Trắng | Braised Daikon with Pork Ribs

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Canh Củ Cải Trắng | Braised Daikon with Pork Ribs
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
35 Min
Total time
50 Min

Canh Củ Cải Trắng | Braised Daikon with Pork Ribs

Daikon is loaded with vitamin C, and amylase, a digestive enzyme. When daikon is paired with meat or fish, glutamic acid (an umami compound) in the daikon and Inosinic (the umami compound in the meat or fish) create an eruptive umami eating experience.

Ingredients

Instructions

Marinate the Pork Ribs
  1. Rince the pork ribs under running water, until the water runs clear.
  2. Drain the pork ribs in a colander to remove any excess water.
  3. Once the pork ribs a dry, place the pork ribs in a medium size mixing bowl.
  4. Season the pork ribs with 1 tbsp of fish sauce,⅛ tsp of ground black pepper, ¼ cup of minced shallot.
  5. Marinate the pork for 5 minutes.
  6. Set aside.
Make the Soup
  1. Preheat a medium-sized, thick bottom pot on medium-high heat for 2-3 minutes.
  2. Add 1 tbsp. vegetable oil in the pot.
  3. Once the oil starts to shimmer, gradually add the marinated pork ribs.
  4. Sear the pork ribs for 3-5 minutes on medium-high heat. Or until the pork ribs are brown on both sides.
  5. Then add the 4 cups of chicken stock.
  6. Bring the pot to a simmer.
  7. Add the dried shrimp and scallion segments to the soup.
  8. Add the veggies (carrots, daikon, and cauliflower)
  9. Season the soup with ½ tsp of Kosher salt.
  10. Bring the pot back to a simmer.
  11. Skim all the impurities that surface with a ladle.
  12. Simmer the pot for 15 minutes.
  13. Serve immediately.

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Canh Bí Đỏ (Kabocha Squash Soup)

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This recipe was made in partnership with

CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Canh Bí Đỏ (Kabocha Squash Soup)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
1 Hour
Total time
1 H & 15 M

Canh Bí Đỏ (Kabocha Squash Soup)

This unassuming gem is the staple favorite in Thai Curries and Vegetable tempuras. Kabocha lovers are enamored by its sweet, earthy flesh; reminiscent of chestnuts. However, often described as ‘the birth child of a pumpkin and a sweet potato.’ And like their cousins, can be applied to a myriad of recipes and cooking techniques. But it is Canh Bí Đỏ (Kabocha Squash Soup) that my mother makes that is my favorite.

Ingredients

Soup
Pork Meatballs
Garnish

Instructions

Pork Meatballs
  1. In a medium-sized mixing bowl, add 1 lb. of ground pork.
  2. Then add 3 tbsp. of sliced green onions, 1 tbsp. of minced garlic, ½ sp. of Kosher salt, ½ tsp. of oyster sauce, ¼ tsp. of toasted sesame oil, and ¼ tsp. of ground black pepper.
  3. Mix the meat mixture until all the ingredients are incorporated.
  4. Continue to mix the mixture, until the meat mixture starts to pull away from the sides of the bowl. [5 minutes]
  5. Allow the mixture to marinate in the refrigerator. [15 minutes]
Make the Soup
  1. Preheat a large pot, thick bottom pot on high heat for 3 minutes.
  2. Add 2 tbsp. of cooking oil.
  3. Once the oil shimmers, add the kabocha squash chunks.
  4. Sauteed the squash for 1 minute on medium heat.
  5. Then add 2 quarts of chicken stock and 1 cup of sliced shiitakes.
  6. Bring the pot back up to a gentle simmer. Then turn the heat down to low.
Form the Meatballs (Quenelles)
  1. Dip two identical spoons into hot water - this helps to ‘release’ the quenelle from the spoon.
  2. Shake off the excess water and take a generous scoop of the meat mixture onto a spoon.
  3. Pass the mixture repeatedly between the spoons; turning and smoothing each side until a football-shaped meatball is formed.
  4. Gently dislodge the 'quenelle' into a gentle simmering broth.
  5. Cook until the quenelle floats. (30 minutes)
  6. Continue to allow the soup to gently simmer until the kabocha squash is fork-tender. (another 30 minutes)
Assemble
  1. Ladle the kabocha soup into a soup bowl
  2. Garnish with sliced green onions and picked cilantro leaves.

Notes

What is a quenelle? 

A quenelle is a cooking technique that uses two spoons to create a three-sided oval. In doing so, one can create meatballs without having to dirty their hands.


Note: this is a textbook technique found in French cooking basics courses. However, I was first introduced to this technique by my mother; as a way to keep my hands clean.


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Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

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Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.

  • Nem Nướng Sausage Mix

  • All Purpose Lemongrass Blend

  • Multi-Purpose Phở Seasoning

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

Gai Lan is unlike another vegetable; its stem is unctuous, tender, and sweet; Its spinach-like leaves, are reminiscent of broccoli with a minimal amount of bitterness. And to highlight these characteristics, the Gai Lan is blanched to create a bright, fresh, crispy (simultaneously tender) green. These flavors are perfectly balanced with a saline, earthy, and umami, seasoned oyster sauce.

Ingredients

Instructions

  1. Bring a large pot of water to a boil
  2. Submerge the Gai Lan in the boiling water
  3. Blanche the Gai Lan for 2 minutes
  4. Strain the Gai Lan immediately
  1. Preheat a small saucepan on low medium heat for 1 min
  2. Add 1 tbsp. of Cooking Oil and 1 tbsp. of Sesame Oil
  3. Add 2 tbsp., Sliced Ginger
  4. Saute for 1 minute.
  5. Add 3 tbsp. of Oyster Sauce, 1 tsp. of Minced Garlic, and 3 tbsp. of Water.
  6. Add 1 tbsp. of Sugar
  7. Mix thoroughly. Reduce for 1 minute.
  8. Take the sauce off heat.

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Khổ Qua Xào [Stir Fried Bitter Melon]

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Khổ Qua Xào [Stir Fried Bitter Melon]
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
30 Min
Total time
1 Hour

Khổ Qua Xào [Stir Fried Bitter Melon]

I love Bitter Melon. Its distinct bitterness is associated with “cooling properties” that are found in alkaline foods. And is linked to lowering the body’s blood sugar levels. The quality of this dish is often measured by the mastery of an Asian matriarch; demonstrating the ability to gracefully balance bitter flavors.

Ingredients

Instructions

How to Pick Bitter Melon
  1. Look for a firm texture. It should be dense.
  2. Select Bitter Melon with longer grooves.
  3. Avoid large lumps. This means larger seeds. Large seeds mean a bigger cavity and less flesh.
  4. You’ll find some have many small lumps which indicate that bittermelon is more bitter.
  5. Avoid ripe Bitter Melon; skin is green with hints of yellow. This means it is extremely bitter.
Prepare the Bitter Melon
  1. Cut Bitter Melon lengthwise into 2" segments. And de-seed bittermelon with a handle of the spoon.
  2. Slice the Bitter Melon halves on a hard bias, 1/4 inch thick.
  3. Rinse bittermelon thoroughly.
  4. Soak bittermelon in acidulated water for at least 15 minutes [4 cups water; Juice of 1 lemon; 1 tbsp. of Kosher Salt ] to reduce bitterness
  5. Drain to remove water in a colander.
Stir Fry the Bitter Melon
  1. Preheat a large wok (or cast iron pot) on medium heat for 5 minutes
  2. Add the garlic, Thai Chili, and reconstituted shrimp
  3. Adjust the heat to high, cook for 2 minutes
  4. Then add the sliced Bitter Melon
  5. Cook the Bitter Melon until tender (15 minutes), again on high heat; continually stirring
  6. Season the pot with oyster sauce, kosher salt, organic sugar, and black pepper
Assemble
  1. Serve with rice on the side

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Rau Muống (Stir Fried Water Spinach)

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Rau Muống (Stir Fried Water Spinach)
Yield 6
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Total time
45 Min

Rau Muống (Stir Fried Water Spinach)

Did you know Water Spinach, a southeast staple crop, has been historically illegal most states? According to the USDA , “ it’s a classified noxious weed, that block water ways, impeding flood control, shading out native vegetation and plants.” It’s a vine that is considered an invasive species that can grow up to 9ft in a matter of days. What’s the solution? Why not eat it. It’s incredible delicious. It’s And it’s incredibly nutritious.

Ingredients

Instructions

  1. Cut the Water Spinach into fourths.
  2. Rinse and Wash the Water Spinach thoroughly.
  3. Drain the Water Spinach in a colander
  4. Preheat a large skillet (or wok) on high heat
  5. Add 1 tbsp. of Fry Oil to the skillet
  6. Add minced Garlic and chopped Dried Shrimp
  7. Toast for 30 seconds. Or until golden brown.
  8. Remove the toasted Garlic and Dried Shrimp
  9. Add 2 tbsp. of Fry Oil
  10. Reheat the skillet and oil, again.
  11. Once the oil shimmers, Add the Water Spinach and Thai Chili
  12. Toss the Water Spinach 2-3 times.
  13. Add 2 tbsp. of Oyster Sauce and Son Fish Sauce
  14. Add 1/4 tsp. of Kosher Salt
  15. Toss the Water Spinach for 5 minutes. Keep the skillet on high heat.
  16. Once the Water Spinach cooks down by 1/3, it is ready.
  17. Take the skillet off the heat
Assemble
  1. Scoop and serve the stir-fried Water Spinach into a large bowl.
  2. Garnish the bowl with the toasted Garlic and Dried Shrimp.
  3. Serve with rice.

Recommended Products:

Son Fish Sauce
LKK Oyster Sauce

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https://cheftu.com/recipelibrary/raumuong
TDP Enterprises, LLC
asian vegetables, greens, spinach, water spinach, morning glory
side dish, snack, dinner, lunch
Vietnamese
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Stuffed Bitter Melon Soup (Canh Khổ Qua)

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This recipe was created in partnership with Kitchen Table Advisors. And made possible by CCHP Health Plan.

 

Kitchen Table Advisors fuels the economic viability of small sustainable farms and ranches through practical business advising and relationship building.

 

CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

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