Épinards d’eau assaisonnés à la coréenne

Ingrédients

• 10.5 oz water spinach ((300g))
• salt, to taste ((start with 1/4 teaspoon))
• 1-2 teaspoons minced garlic
• 1 1/2 teaspoons toasted sesame oil
• several slices of red chili pepper ((depending on how spicy you like it))

Préparation

1. 1

   Snip off the large and tough bottom parts of the stems, either by pinching with your finger or cutting with a knife. We want to use the leafy parts and tender parts of the stems. You may be left with about 7-8 oz of vegetables. Wash thoroughly until there is no dirt in the water.

2. 2

   Blanch the water spinach in plenty of boiling water for about 3 minutes or until it is cooked through and still crisp.

3. 3

   Quickly remove the vegetables from the water and shock in a bowl of iced cold water to stop the cooking. Then let it drain and gently squeeze out excess water.

4. 4

   Toss the vegetables with salt, garlic, sesame oil and chili pepper. Give the dish 10-15 minutes to let the water spinach absorb the seasoning flavors before serving.