Ingredients:
- 1 lb (0.5 kg) Chinese water spinach (ung choi);
- 2 tablespoons vegetable/canola oil;
- 1 tablespoon minced ginger;
- 1 tablespoon shrimp paste;
- 1 oz (30 g) dry shrimps;
- 1 tablespoon water from soaking dry shrimps.
Recipe:
Serving for 2-3 as a side dish
- Clean and break water spinach to smaller pieces;
- Soak dry shrimps in 1/4 cup (60 ml) water, at least half an hour before cooking;
- Add vegetable/canola oil to a sauté pan/wok over high heat;
- Pat dry soak dry shrimps;
- Add dry shrimps and minced ginger in the sauté pan/wok;
- Let it cook until ginger becomes translucent;
- Add shrimp paste, break it up;
- Add water spinach, turn once a while;
- Add water from soaking dry shrimps and cover;
- Sauté water spinach until soft;
- Serve hot.