To make everyday vegetable dishes refreshing and varied, the choice of pairing is key. The Agriculture Agency, through the “Fresh Enjoy Nong YA” platform, shared cooking tips and recommended stir-frying commonly used Taiwan lettuce (A lettuce) together with spinach. By taking advantage of the complementary characteristics of the two vegetables, the dish delivers a sweet flavor without bitterness or astringency.
The Agriculture Agency explained that Taiwan lettuce has a crisp texture and natural sweetness, while spinach is rich in nutrients but may sometimes carry a slightly astringent taste. When cooked together, the two vegetables balance each other, becoming a “mixed vegetable pairing” on the dining table. With simple steps, even everyday meals can gain greater depth of flavor.
In terms of cooking method, the Agriculture Agency recommends following the principle of “blanch first, then stir-fry quickly.” Taiwan lettuce and spinach are washed and cut into sections, with the spinach blanched in boiling water for about one minute before being set aside. Garlic and chili are then stir-fried until fragrant, the vegetables are added and quickly stir-fried over high heat, and the dish is seasoned with salt before serving. This simple approach helps preserve the vegetables’ original color and texture.
The Agriculture Agency also encourages the public to practice food and agricultural education through daily cooking by trying different vegetable combinations, learning about local agricultural products, and cultivating healthy eating habits.
