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Stir-fry vegetables is really one of my favorite way to enjoy my greens. One of my all-time favorite vegetable is Kang Kong aka water morning glory/ water spinach. Even though making stir-fry greens is usually a no-brainer, making a decent plate of crunchy, fresh green colored Kang Kong requires a little attention.
The trick is to keep the cooking time short, I mean really short. It is basically a touch and go process. The addition of salted beans (tau cheo) gives a salty kick and dimension to this beautiful vegetable dish.
Ingredients:
200 g Kang Kong (aka water morning glory / water spinach)
1 tbsp preserved soy bean (aka tau cheo)
1 red chilli – sliced
2 cloves garlic – minced
1 tsp fish sauce
1 tsp sugar
½ tsp corn starch + 1 tsp water
Vegetable oil
Serves 2
The line up.
Cornstarch mixture.
Wash and cut the stems of the kang kong into sections. Drain well.
Heat 2 tbsp oil in a large wok or pan until hot.
Add in garlic, cut chili and soy bean and stir fry until fragrant, about 15 seconds.
Add in Kang Kong stems and cook brief for 30 seconds.
Add in Kang Kong leaves, fish sauce, sugar and a splash of water.
Mix well for a few seconds and drizzle the cornstarch water.
Turn off heat and give it a final toss. Transfer to plate immediately and serve.
Done!
- 200 g Kang Kong (aka water morning glory / water spinach)
- 1 tbsp preserved soy bean (aka tau cheo)
- 1 red chilli – sliced
- 2 cloves garlic – minced
- 1 tsp fish sauce
- 1 tsp sugar
- ½ tsp corn starch + 1 tsp water
- Vegetable oil
- Wash and cut the stems of the kang kong into sections. Drain well.
- Heat 2 tbsp oil in a large wok or pan until hot.
- Add in garlic, cut chili and soy bean and stir fry until fragrant, about 15 seconds.
- Add in Kang Kong stems and cook brief for 30 seconds.
- Add in Kang Kong leaves, fish sauce, sugar and a splash of water.
- Mix well for a few seconds and drizzle the cornstarch water.
- Turn off heat and give it a final toss. Transfer to plate immediately and serve.
Rachelle
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