By Victoria Hart Glavin of Tiny New York Kitchen
This side dish is all about the greens. Water Spinach (Ong Choy) has a delightfully light and crunchy texture, unlike, regular spinach, which tends to be a bit stringy.
- 1/2 Cup Chopped Onion
- 4 Minced Garlic Cloves
- 1 Tablespoon Chopped Fresh Ginger
- 1 Split Serrano Pepper
- 1 Tablespoon Sesame Oil
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Pound Fresh Water Spinach (Washed & Trimmed)
In a large-size skillet add the sesame oil and turn heat to medium-high. Sauté onions, garlic, ginger, and split Serrano pepper for 1 minute. Stir in kosher salt and pepper. Add water spinach and sauté for 2 minutes. Add sugar and vinegar. Cover and cook for 3 minutes or until wilted. Remove from heat and throw away Serrano pepper. Transfer to serving platter. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.