Search results
Results from the WOW.Com Content Network
Ipomoea aquatica (water spinach; 蕹菜; wèngcài) semi-aquatic with hollow stems and long, lance-shaped leaves. Known as kangkong in South-East Asia, sold as "Ong Choy" or "On Choy" in West Coast North American Chinese markets. Malabar spinach, (落葵; luòkuí) with thick, succulent, heart-shaped leaves
Andhra Pradesh's proximity to Western, Central, and Eastern India influenced the diversity of those border regions' cuisine as well, as the Telugu-speaking population spread into neighboring states. Different communities have developed their own variations, and rural areas still follow centuries-old cooking methods and recipes.
Get the Air Fryer Spinach, Roasted Red Pepper, & Goat Cheese Omelet recipe. PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE One-Pot Creamy Spinach Artichoke & Chicken Pasta
In Andhra Pradesh, a southern state in India, a curry of Basella alba and yam is made. In Gujarat, fresh big and tender leaves are washed, dipped in besan mix and deep-fried to make crispy pakodas called "poi na bhajia". The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable.
In a large skillet, heat the grapeseed oil until shimmering. Add the garlic and cook over high heat, stirring, for 30 seconds. Add the spinach all at once and toss until nearly wilted.
Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover and keep warm. 4. Light a grill. Lightly brush the bread with olive oil and grill, turning once, until lightly browned, about 1 minute per side. Spread the fresh goat cheese on the bread and top with the garlicky spinach. 5.
The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong fire with a small amount of cooking oil. The stir-frying lightly caramelises the vegetables. The seasoning sauce is added according to each preference and recipe.
Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.