Tumis daun pepaya Jepang : épinards arborescents sautés (végétalien)

Ingrédients

• 500 gr tree spinach
• 5 shallots, peeled, thinly sliced
• 3 cloves garlic, peeled, thinly sliced
• 2 big red chillies, diagonally sliced
• 2 cm ginger, peeled, sliced
• 2 cm galangal, bruised
• 2 salam leaves
• 1 lemongrass, bruised, knotted
• 1 red tomatoes, chopped
• 5 bird’s eye chillies (optional)
• 2 tbsp sweet soy sauce
• Salt to taste
• 3 tbsp cooking oil
• 100 ml water

Préparation

1. 1

   Wash the leaves thoroughly and put the leaves in boiling water. Add some salt and boil it for around 20 minutes until tender.

2. 2

   When the leaves are done, cool and squeeze the water out as much as possible, and cut into smaller pieces. Set aside.

3. 3

   Heat the oil over medium flame, and sautee the shallots, garlic, big red chillies, ginger, galangal, salam leaves and lemongrass until fragrant (around 4 minutes).

4. 4

   Add the tomato, mix well.

5. 5

   Add the papaya leaves, stir the ingredients.

6. 6

   Add water, sweet soy sauce and salt. Cook for around 15 minutes until most of the liquid evaporates.

7. 7

   5 minutes before the veggie is done, add the whole bird’s eye chillies.

8. 8

   Transfer the dish into a serving bowl.