Malabar spinach stir fry
Malabar spinach stir fry

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, malabar spinach stir fry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Malabar spinach stir fry is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Malabar spinach stir fry is something which I have loved my whole life.

Using the juicy dark red berries of the Malabar Spinach to make pasta & a stir-fry using the leaves. Also some Rainbow Chard in the stir-fry. This Stir fry is authentic recipe we Mangaloreans prepare.

To get started with this particular recipe, we have to first prepare a few components. You can have malabar spinach stir fry using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Malabar spinach stir fry:
  1. Make ready 2 big bowl malabar spinach chopped
  2. Take 1 onion chopped
  3. Take 2-3 garlic chopped
  4. Make ready 4-5 green chillies chopped
  5. Get 1 tsp five spices
  6. Prepare 1/2 tsp turmeric powder
  7. Take As needed oil
  8. Prepare To taste salt and sugar

Stir-frying a big bag of spinach has become one of my favorite ways to get greens on the plate these last few weeks, and a few slices of garlic in the mix makes the spinach feel all grown up. Even in the world of fast stir-fries, spinach is a speedy dish. Grace Young, author of Stir-Frying to the Sky's. Chinese Stir-Fried Malabar Spinach (Tsuru-Murasaki) Recipe by cookpad.japan.

Steps to make Malabar spinach stir fry:
  1. Heat oil and temper five spices and green chillies
  2. Add garlic crushed and saute well adding onion
  3. Add chopped vegetables and saute well adding salt and turmeric powder
  4. Add spinach and saute well
  5. Cover and let it cook well
  6. Add sugar mix well and switch off

Great recipe for Chinese Stir-Fried Malabar Spinach (Tsuru-Murasaki). I used to only prepare malabar spinach Japanese style, but it was always somewhat unappetizing. Sprinkle with sesame seeds and serve. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard. Because of its texture, it's best used cooked Malabar spinach, also called Mong Toi, originates in India, where it readily grows on vines.

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