Water spinach with egg on top

Water spinach with egg on top

Phat phak bung khai

By
From
South East Asian Food

This version of stir-fried water spinach from the north makes a delicious one-dish meal. For each person you will need the following ingredients.

Ingredients

Quantity Ingredient
125g water spinach
vegetable oil, for deep-frying
1 egg
1 small slice fresh ginger, smashed and chopped
1 small garlic clove, cut into 3 pieces 2.5 cm long
1-2 bird’s eye chillies, finely chopped
1 tablespoon light soya sauce
1 splash maggi seasoning sauce, (optional)
hot boiled rice

Method

  1. Wash the water spinach and shake dry. Trim off the hard ends of the stalks and discard. Cut the rest of the vegetable into 2.5 cm lengths.
  2. Heat the oil in a wok to hot and break in an egg carefully so as not to damage the yolk. Fry it in the oil until it is puffy and brown around the edges but still soft in the middle. Lift out, drain and keep aside.
  3. Leave 1 tablespoon of hot oil in the wok, put in ginger, garlic, spring onion and chilli and stir-fry until they smell fragrant. Add the soya sauce and the seasoning sauce, then the water spinach and stir-fry until it is well coated. Add a splash of water and continue stir-frying until done.
  4. Dish onto a single serve of plain boiled rice and place the egg on top.
Tags:
SBS
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