How To Prepare Water Mimosa | Pak Grached
Water mimosa is a vegetable loved by many Thais. You can put it in a simple stir-fry, noodle stir-fry, or even Thai sour curry. But before you cook or eat it, you need to prepare it first. Find out how to do just that in this how-to guide!
Instructions
- Take a strand and break the shoot tip and young stems, and put them in a bowl.
- Use two hands to hold the top of the strand (one above the other) and use the upper hand to pull the strand away from yourself to remove the white foamy tissue and roots.
- Break the pod in to pieces, about 4 cm. long each and discard the fibrous lower part, as this would be to chewy to eat. Repeat steps 1-3 with all the water mimosa.Run the water through the water mimosa in the bowl.
- Give the water mimosa gentle squeezes to separate it from any duckweed that might have come with it.
- Drain the water and duckweed. Repeat steps 4-6 until the water is clean. The water mimosa is ready to use.
Video
Notes
- Do not cook this vegetable for a long time because it will be chewy when overcooked.
- For blanching, it needs to be in boiling water for just about 30 seconds. The color of water mimosa does change after cooked for a while (it turns to a dull brownish-green). If you want it to remain bright green, transfer from the pot to cold water.
- For most dishes such as stir-fries or sour curry, you want to add it last or when you're ready to eat because it cooks very quickly and the color will still be bright when served.