Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
YOUR NEXT HOME-COOKED FAVORITE
Garlic water spinach
Gently sauté garlic, then toss water spinach until the leaves wilt and stems are tender-crisp.
~15 minestimated time2servings4clear steps
Let’s make it.
Follow the food, not just the clock.- 01
Wash and cut the greens
Remove damaged leaves and tough stems, wash thoroughly and drain. Cut manageable lengths and separate thicker stems from leaves. Finely mince the garlic.
Look forThe greens are clean and drained, with thicker stems separated from leaves.
Knife work ↗ - 02
Gently sauté the garlic
Add oil to the pan and warm gently over low heat. Add garlic and set a 15 sec check. Proceed when fragrant but still pale; the oil must not smoke.
Look forThe garlic gently bubbles in the oil and remains pale, not burnt.
Stir-frying & sautéing ↗ - 03
Stir-fry stems, then leaves
Toss thicker stems first, then add leaves and raise to medium-high. Use a spatula and long chopsticks to turn the greens evenly. Work in batches if crowded, until leaves wilt and tender stems bite through easily.
Look forThe leaves are wilted and green while tender stems retain their shape.
Stir-frying & sautéing ↗ - 04
Season and serve promptly
Add salt, sugar and soy sauce and toss until evenly seasoned and stems are cooked. Remove promptly to avoid dull, overcooked greens.
Look forWater spinach is evenly flecked with garlic, with wilted leaves, tender stems and little liquid.
Seasoning ↗
Recipe sources & image information
Adapted from HowToCook / 蒜蓉空心菜 · HowToCook contributors / Anduin2017/HowToCook · Unlicense
Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.
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