water spinach (kang kong) & shimeji mushrooms stir-fry recipe
When I ate water spinach for the first time, I was in Vietnam. I'd never eaten it before and I just fell in love with water spinach stir-fry. I ate it almost everyday while I was traveling for 3 weeks. In Vietnam, they normaly use fish sauce for flavouring the stir-fry. I used SAORI Sesame & Soya Japanese Sauce instead so vegetarians and vegans can enjoy it too.It only takes 3-5 minutes to cook AND is delicious!
*Ingredients*
1:1 bunch water spinach cut into 4cm pieces
2:1 knob of garlic - finely chopped
3:1 pack of shimeji mushrooms
4:2 tbsp SAORI Goma (Sesame & Soya Japanese Sauce)
5:1tbsp sesame oil
*water spinach & shimeji mushrooms stir-fry recipe*
1:stir-fry garlic in sesame oil until golden brown
2:add water spinach and shimeji mushrooms and continue to cook for 3-5 minutes.
3:drizzle on SAORI Goma
Related Item
SAORI GOMA
http://saorisauce.ocnk.net/product/5
When I ate water spinach for the first time, I was in Vietnam. I'd never eaten it before and I just fell in love with water spinach stir-fry. I ate it almost everyday while I was traveling for 3 weeks. In Vietnam, they normaly use fish sauce for flavouring the stir-fry. I used SAORI Sesame & Soya Japanese Sauce instead so vegetarians and vegans can enjoy it too.It only takes 3-5 minutes to cook AND is delicious!
*Ingredients*
1:1 bunch water spinach cut into 4cm pieces
2:1 knob of garlic - finely chopped
3:1 pack of shimeji mushrooms
4:2 tbsp SAORI Goma (Sesame & Soya Japanese Sauce)
5:1tbsp sesame oil
*water spinach & shimeji mushrooms stir-fry recipe*
1:stir-fry garlic in sesame oil until golden brown
2:add water spinach and shimeji mushrooms and continue to cook for 3-5 minutes.
3:drizzle on SAORI Goma
Related Item
SAORI GOMA
http://saorisauce.ocnk.net/product/5