Secret to stir-frying water spinach without it turning black, retaining lots of nutrients

Use a non-stick pan or stainless steel pan to stir-fry water spinach. Do not use an iron pan to stir-fry vegetables because iron pans can easily cause water spinach to oxidize and turn black.

Remember to wash the vegetables and pan before cooking to avoid affecting the natural color of the water spinach.

Pick and wash the vegetables thoroughly, stir-fry over high heat for 1-2 minutes. If you are afraid that the vegetable stems will not cook easily, you can blanch them in boiling water with a little oil for about 20 seconds, then put them in the pan to stir-fry.

In addition, the secret to stir-frying vegetables quickly and keeping them a beautiful green color is to add a mixture of vinegar and chicken essence in a 1:10 ratio.

The sour taste of vinegar will "sublimate" during the stir-frying process, giving the vegetables a light sour taste and the freshness of chicken essence.

Not only that, adding rice wine, vinegar, and lemon juice can also prevent vegetables from turning black.

However, you should only add 2 tablespoons of rice wine, half a tablespoon of vinegar and lemon juice to a bunch of water spinach. Don't add too much or the vegetables will become too sour.

How to grow and choose water spinach is also related to the vegetable's tendency to turn black when stir-fried. Water spinach can be grown hydroponically or on land.

Hydroponically grown vegetables will give greener and thicker products than water spinach grown on land.

A note when choosing water spinach is: choose vegetables with thin stems, young leaves will be softer to eat and when stir-fried will have a more beautiful green color.

Source: https://www.baogiaothong.vn/bi-quyet-xao-rau-muong-khong-bi-tham-den-giu-lai-nhieu-dinh-duong-192567472.htm