Burmese Chin Baung Kyaw

Stir-Fried Roselle Leaves

Chin baung ywet or roselle leaves are a sour spinach that are similar to sorrel. Although they don't look anything like each other, they taste almost the same and can be cooked with shrimp, chicken or other meat. The greens tend to turn black when heat is applied to them, so I like to mix them with regular chopped spinach to cut back on the tang and to make them look green and vibrant.

Ingredients

1 tsp. gongura/roselle pickle (optional)

1 Tbsp. fish sauce (optional)

1/2 tsp. turmeric powder

salt to taste

1 bunch/bundle of roselle/sorrel leaves, chopped

1/2 pkg. frozen & chopped spinach

1 large tomato, diced

1 large onion, minced

10-12 garlic cloves, minced

3-4 green chilies, minced

4 Tbsp. vegetable oil

salt to taste

Directions

1. Heat oil and brown onions and garlic.
2. Add tomatoes, green chilies and pickle and stir-fry until tomatoes break down.
3. Season with fish sauce, turmeric powder and salt to taste.
4. Add chopped spinach and stir-fry until oil resurfaces.
5. Adjust salt to taste and serve with hot, steamed rice.