Stir-Fried Chinese Water Spinach (Kangkong)

Stir-Fried Chinese Water Spinach

On my way to JW's yesterday, I popped by the Chinese shop to see if I could find fresh tofu for Tuesday's Teacher Appreciation Lunch. I couldn't find any, but fell upon fresh Chinese water spinach instead. I've not eaten that for a while, it's probably one of my favourite vegetables.

Fresh Kangkong

Back home, we usually fry it with fermented tofu or with sambal belachan (chilli-shrimp paste), but I'm very fond of just having it simply fried (qingchao kongxin chai). It's Chinese name means "hollow-heart vegetable".

Hub and the Teenager liked it very much, in fact, the latter affirmed that he prefers vegetables cooked Chinese-style. Like me, he likes them leafy, crunchy and in a light sauce.

Stir-Fried Chinese Water Spinach :

Chinese Water Spinach

Garlic (finely sliced)

Thai Chilli (sliced)

Water

Sugar

Salt

Pepper

Light Soy Sauce

Toasted Sesame Oil

Heat up a bit of oil in a large wok and fry the garlic till fragrant (but not burnt). Add the chilli and vegetables and pour a bit of water over them so that they can cook in the steam. Cover till the vegetables are wilted.

Add a bit of salt, pepper, sugar, soy sauce and sesame oil to taste. Stir-fry to mix everything well. The kangkong should be wilted but still crunchy.

Remove and serve hot.

It is raining non-stop and I am keeping a tight eye on the weather forecast for tomorrow. Baby Boy's party is probably going to be ruined again. I do not understand why no matter how far out I postpone it to in the Spring, it'll always rain. What does this mean?