SPINACH STIR FRY/BAYAM GORENG

      A simple Spinach Stir Fry / Bayam Goreng with very few ingredients and it can be cooked within minutes.  Maybe Spinach is rather a different green when seeking deep into what BAYAM is, I would like to call it - Asian Spinach.  Universally known as Amaranth Leaves, locally called as Bayam in Malaysia, Singapore & Indonesia. It is called as Thandu (Stalk) Keerai/Cheera(Green) in Tamil & Malayalam. And this is one ancient or first plant variety ever to be domesticated and grown for personal use. It has travelled a long way since civilizations to the present era.
      An easy to grow Green variety, which is available in shades of pink and green. We can get them at a very cheap cost in the market and the farmer's market is always loaded with bunches of fresh and luscious locally grown greens.  But growing these Greens in your backyard is another technique which can cater you with fresh leaves at your service, whenever needed.  It is more than enough that you buy the seeds once, they shoot up and grow into matured plants, flower up and give you a new batch of black coloured tiny seeds, which you can sow it again and again for fresh produce.
     Amaranth Leaves are popular around the world for its rich and nutritious values.  The most common green consumed in Asian countries is rich in Proteins, Vitamins and minerals like Iron, Calcium & Phosphorus.  The Red Variety of this green is more flavourful and nutritious compared to the Green variety. This recipe is a simple stir-fry with Garlic and Dry Chillies and slightly seasoned with Oyster Sauce/ Light Soy Sauce. Bayam is quickly stir-fried in high heat to retain its crunchiness, colour and nutrition.

Cuisine - Southeast Asian
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO MAKE SPINACH STIR FRY / BAYAM GORENG

INGREDIENTS :

Bayam (Amaranth Leaves) - 1 Bunch
Dry Red Chillies - 3-4 Nos.
Garlic - 2 -3 Cloves
Sugar - a Pinch
Salt - To Taste
Cooking oil - 1 Tbspn
Oyster Sauce / Light Soy Sauce - 2 Tspns

METHOD :

• Wash the greens and allow it to drain in a colander.
• Cut them into long strands discarding the hard stalks and roots.
• Heat the pan with oil over high heat.
• Add Dried Red Chillies and toss them for few seconds until then fluff up.
• Add minced Garlic and stir-fry for about 10 - 15 seconds till fragrant(should not be browned).
• Toss in the Bayam along with a dash of Salt and a pinch of Sugar, stir-fry in quick strokes. 
• When the Bayam starts to wilt, add Oyster Sauce/ Light Soy Sauce and give a quick stir.
• Remove from fire and serve it immediately.
• Goes well with plain fragrant rice or along with any rice/noodles recipe.

NOTES :

• Do not add extra water to the dish.
• Water from the Greens should be sufficient to keep them moist until cooked.
• Do not cover the pan while cooking.
• Stir fry the greens/ bayam on high heat for a short time.  This will retain its nutrients and keep them fresh, green and crunchy. 
• Do not brown the garlic, as they would tend to give a bitter taste to the dish. 
• Adding Sugar will help in retaining the colour of the vegetable.