This is another recipe that I got from the cookbook The Food of Vietnam from the library. It only has 5 ingredients, but it has such a powerful taste! The original recipe was called Pan-Fried Water Spinach with Yellow Bean Sauce, but I skipped the frying part and made the dish without the oil. I think my least favourite thing about this dish is that even though I spent almost an hour in the kitchen tearing off the stems from the spinach, it yeilded only 2 normal sized servings. Oh well... I did use baby spinach in place of the water spinach, because that is what we had on hand. The cookbook said that the best substitute would be regular spinach, but you use what you have, right?
Sauted Spinach with Yellow Bean Sauce
Adapted from The Food of Vietnam
2 servings spinach, with water from washing still on leaves (when it is steamed, so TONS more than you would think)
2 cloves garlic, minced
2 green onions, chopped
2 tbsp yellow bean sauce
Salt and pepper, to taste
Heat a large kettle coated with nonstick spray. Sauté garlic and green onions in a bit of water for about 30 seconds. Add the spinach and cook until it is almost all wilted, about 4 minutes. Add the yellow bean sauce and salt and pepper, and cook until the spinach is entirely wilted.