Feb 3, 2008
Kang kung in hoi sin sauce
One of my favourite Asian vegetables paired with one of my favourite stir-fry sauces: kang kung (water spinach) and hoi sin. It’s not the tastiest vegetable but the best thing about it is that it only takes a minute or two to stir fry which gives it extra points in my kitchen. This dish will have the vegetarians lining up outside your door begging for handouts and possibly convert many carnivores. I should know, I used to be one in my wild untamed youth.
Preparation time: 1 minute
Cooking time: 2 minutes
Serves: 2 (I ate both servings tonight….)
Ingredients
- kang kung/water spinach, enough for 2 serves. Chop off the thick end bits. Bok choy and chineses broccoli work nicely too, as do most other asian vegetables. Wash well because you don’t want to be eating bits of dirt later on.
- scallions/green onions/spring onions (optional), cut into 6cm lengths
- 2 cloves garlic, diced
- sesame oil
Sauce
- 2 1/2 tablespoons hoi sin sauce
- 1 tablespoon vegetable stock
- 2 teaspoons oyster sauce
- 2 teaspoons sweet chilli sauce
Method
- Heat sesame oil in a medium to medium-high heat wok, fry garlic until fragrant.
- Add vegetables and stir fry for about 30 seconds. Add some water to assist in the cooking process (the waterwill evaporate and steam the vegetables).
- Add sauce and fry until the vegetables are wilted. I like them well done, but you should vary the cooking time according to your likes. Use more sauce if you like as it goes well with rice.
Tags: hoi sin sauce, kang kung, vegetables, vegetarian, water spinach
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2 Comments, Comment or Ping
Dao
Hey, that’s rau muong in VN isn’t it? Tasty! I like it with oyster sauce and sesame oil although it tastes good by itself.
Feb 5th, 2008
tuna
Yes it is. I only like it cooked!
Feb 5th, 2008
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