Kangkong is a long, leafy green vegetable with hollow stems that grow in water or damp soil. It's quite famous among Asian cuisine and has a variety of names to it. It's the quickest and the easiest dish to make even on a busy day. It's been one of my favorite vegetables and after trying this recipe it'll be yours too.
Ingredients:
100g water spinach/kangkung
15-20 raw cashews
½ tsp. of fried garlic chips
3 tbsp. unsalted butter
2 garlic cloves julienned
1 1/2 tbsp. chili paste
1 tsp. soy sauce
¼ tsp salt
Directions:
1: Separate the leaves from the tender stalks of the kangkung. Cut stems in half. Wash and drain well. Set aside.
2: Heat cashews in a skillet over medium heat until browned and fragrant, frequently stirring, about 3 to 5 minutes. You can then remove it from the skillet or move it to a corner of the skillet.
3: Heat 3 tbsp of butter in a skillet over medium heat and sauté the garlic until fragrant. Add 1 1/2 tbsp of chili paste and stir well.
4: Add kangkung leaves and stems and cook briefly for 15-20 seconds. When the leaves start to shrink, add in 1 tsp soy sauce and ¼ tsp. of salt, mix well for around 5-10 seconds, and remove from heat immediately.
5: Transfer to plate immediately and garnish it by sprinkling some fried garlic on the top (optional)
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