Ingredients Jump to Instructions ↓

  1. 4 500 g 2 bunches 1 tablespoon 3 cloves

  2. 2 tablespoons Spinach. shredded Watercress, torn Oil Garlic, crushed and finely chopped Nuoc cham sauce

Instructions Jump to Ingredients ↑

  1. : Boil some water in a large saucepan and throw in the spinach and watercress. Stir to ensure that all the leaves are cooking equally. The will wilt, shrink and turn a vivid green in about 3 minutes. Drain and rinse under cold water to prevent further cooking. Then squeeze as much excess water out of the leaves as you can. Heat the oil in a wok, add the garlic and stir fry until it is just beginning to turn golden. Throw in the spinach and watercress leaves. Stir fry with the garlic until all the leaves are coated with oil and garlic and warmed through. This will take about 2 -3 minutes. Splash in the nuoc cham sauce, mix thoroughly and serve.


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