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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About Dolly Rubiano

I am passionate about photography and food is my favourite subject. I like shooting people too, especially when they’re not looking. I am a regular contributor as photographer to FishHead magazine, a local lifestyle magazine in Wellington, New Zealand. I blog about my experiments in the kitchen and don't cook anything that has four legs. Please get in touch if you would like to work with me regarding food styling and photography. View all posts by Dolly Rubiano

6 responses to “Stir-fried Chinese Spinach in Adobo sauce

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