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Stir-fried Kang Kong with Preserved Soy Bean

 
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.

Bear Naked Food stir fried kang kong with fermented soy bean

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.

The line up.

Cornstarch mixture.

Cornstarch mixture.

Wash and cut the stems of the kang kong into sections. Drain well.

f

 

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.

h

 

Add in Kang Kong stems and cook brief for 30 seconds.

Add in Kang Kong leaves, fish sauce, sugar and a splash of water.

h

 

Mix well for a few seconds and drizzle the cornstarch water.

g

 

Turn off heat and give it a final toss. Transfer to plate immediately and serve.

Bear Naked Food stir fried kang kong with fermented soy bean

Done!

Bear Naked Food stir fried kang kong with fermented soy bean

 

Bear Naked Food stir fried kang kong with fermented soy bean

 

Bear Naked Food stir fried kang kong with fermented soy bean

 

 

Stir-fried Kang Kong with Preserved Soy Bean
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetables
Cuisine: Asian
Serves: serves 2
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
Instructions
  1. Wash and cut the stems of the kang kong into sections. Drain well.
  2. Heat 2 tbsp oil in a large wok or pan until hot.
  3. Add in garlic, cut chili and soy bean and stir fry until fragrant, about 15 seconds.
  4. Add in Kang Kong stems and cook brief for 30 seconds.
  5. Add in Kang Kong leaves, fish sauce, sugar and a splash of water.
  6. Mix well for a few seconds and drizzle the cornstarch water.
  7. Turn off heat and give it a final toss. Transfer to plate immediately and serve.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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