Dish of Beef & Water Spinach
(click to enlarge)

Beef & Water Spinach


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
55 min
Prep		 Sold in Southern California as Ong Choy, Water Spinach is very popular with SE Asians. This simple stir fry provides good flavor and interesting texture. See also Meatless version and Chinese version.




12
1
2
3
3
----
1/2
1/2
1
1/2
3
1/4
1/8
----
1
1
oz
#
cl
oz

---
T
T
T
T
T
t
t
---
T
T
Beef lean
Pak Bung (1)
Garlic
Shallots
Thai Chilis (2)
-- Sauce
Yellow Bean Sauce (3)  
Oyster Sauce (4)
Fish Sauce
Soy Sauce
Stock
Sugar (opt)
Black Pepper
-------------
Oil
Oil (more)
Prep   -   (40 min)
  1. Slice BEEF thin (1/8 inch) into pieces about 2 inch by 1/2 inch.
  2. Pinch Leaves from PAK BUNG leaving their stems behind. Tear into 3 inch lengths if too long. Discard overly thick stem ends (more than 1/4 inch diameter) and cut all stems including leaf stems into about 1-1/2 inch lengths - keep separate from leaves.
  3. Crush GARLIC and chop fine. Cut SHALLOTS in half lengthwise and slice very thin. Slice CHILIS very thin. Mix all.
  4. Mix all Sauce Items.
RUN   -   (15 min)
  1. Heat 1 T OIL in a wok and fry Beef over highest heat until it has completely lost its raw color, all exuded liquid has evaporated and is cooked through. Remove and set aside.
  2. Add 1 T more OIL and stir in Garlic Mix. Fry stirring just until garlic starts to color then stir in Pak Bung Stems. Fry over high heat until partially wilted (about 2 minutes), then stir in the Pak Bung Leaves. Continue frying for another minute or so until leaves are mostly wilted. Larger stems should remain a bit crunchy.
  3. Stir in the Beef, then the Sauce Mix, and bring quickly to a boil, stirring until beef is hot
  4. Serve hot with steamed Jasmine Rice.
NOTES:

  1. Pak Bung / Water Spinach:

      To the distress of many Southeast Asians Water Spinach is illegal in many states, but here in California it may be sold by licensed growers and transported within the state without a permit. For details see our Water Spinach page.

  2. Chilis:

    control hotness to your taste. Three Thai chilis makes it moderately spicy by Southern California standards. For details see our Thai Chilis page.

  3. Yellow Bean Sauce:

      A standard Southeast Asian sauce - you want the ugly brown version. For details see our Yellow Bean Sauce page.

  4. Oyster Sauce:

      A standard Chinese sauce also used in Southeast Asia for dishes in the Chinese style. My current favorite is Megachef, but Lee Kum Kee Premium brand is also very good - the bottle looks very Chinese, but it's made in Los Angeles. Yes, these are more expensive than some, but there's reasons for that (much higher oyster content, unleaded and no melamine). For details see our Oyster Sauce page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
smm_cowpak1 070608 mod   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.