Stir-fried Chinese Spinach in Adobo sauce

Stir-fried Chinese Spinach in Adobo sauce

Have you ever cooked those green vegetables with yellow flowers? They are called Yu Choy or Chinese spinach. I dream of deep frying those flowers into crunchy crispiness. In the meantime, I have left-over chicken Adobo sauce from last week. A 15-minute recipe is in the works!

If you’re wondering what I used as a table top for this photo, it is an old copper-stained drum lid. I got it from a metal scrap shop. Beautiful, isn’t it?

Stir-fried Chinese Spinach in Adobo sauce

Stir-fried Chinese Spinach in Adobo sauce ~ Recipe here

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Comments

    • says

      Yes, it was delicious, my lady! I found my new favorite green vegetable for stir frying. Tonight I made stir-fried Chinese spinach in chicken teriyaki sauce and pumpkin seeds. I should blog about that recipe, too.

  1. says

    Beautiful blog post! Oh my, the cooper drum lid is gorgeous. Great find. I need to go see your adobo post too. I am very curious as to the difference between Spanish and Philippine adobo. And, I must say it is great to see you posting again Dolly! 🙂

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