Stir-fry vegetables are really one of my favourite ways to enjoy my greens. One of my all-time favourite vegetables is Kang Kung or Chinese water spinach. Even though making stir-fry greens is usually is easy and not time-consuming, however making greens which are crunchy, fresh green coloured Kang Kung requires a little attention.
200gm Chinese Water Spinach
2 nips garlic-chopped
1/4 onion, sliced thinly
a few sliced red chillies
salt to taste
Pluck the leaves of the spinach, wash and drain them. For the stem, wash the stems nicely and cut from top 1in in length. I usually discard 2 inches from the bottom of the stems as some are tough. Wash and drain the stems. Keep aside. The stems need to cook earlier than the leaves, therefore place them separately.
In a wok, heat 1 tbsp oil. Saute the garlic and then the onion and red chillies. Once the onions have softened, add in the stems of the water spinach. Saute for a while. If the dish is too dry, sprinkle some water. Leave to cook until the stems soften. Then add in the water spinach leaves. Stir until the leaves soften. Add salt to taste. Mix well a few seconds then serve on a serving plate. Serve as a side dish with white rice or Nasi Lemak.
Steamed Nasi Lemak
Nasi lemak Sambal
Spicy Soy Sauce Squid
2 nips garlic-chopped
1/4 onion, sliced thinly
a few sliced red chillies
salt to taste
Pluck the leaves of the spinach, wash and drain them. For the stem, wash the stems nicely and cut from top 1in in length. I usually discard 2 inches from the bottom of the stems as some are tough. Wash and drain the stems. Keep aside. The stems need to cook earlier than the leaves, therefore place them separately.
In a wok, heat 1 tbsp oil. Saute the garlic and then the onion and red chillies. Once the onions have softened, add in the stems of the water spinach. Saute for a while. If the dish is too dry, sprinkle some water. Leave to cook until the stems soften. Then add in the water spinach leaves. Stir until the leaves soften. Add salt to taste. Mix well a few seconds then serve on a serving plate. Serve as a side dish with white rice or Nasi Lemak.
Steamed Nasi Lemak
Nasi lemak Sambal
Spicy Soy Sauce Squid
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