Name: Stir-Fried Water Spinach (Kang Kung)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 bunch water spinach; 2 cloves garlic, finely chopped; Chopped hot chili pepper, to taste (about 15 ml / 1 tablespoon); 2 tablespoons (30 ml) clarified butter (ghee); 1/2 teaspoon (2.5 ml) sugar; 1/4 teaspoon (1 ml) salt; 2 teaspoons (10 ml) oyster sauce; Pepper

Ingredients

- 1 bunch water spinach
- 2 cloves garlic, finely chopped
- Chopped hot chili pepper, to taste (about 15 ml / 1 tablespoon)
- 2 tablespoons (30 ml) clarified butter (ghee)
- 1/2 teaspoon (2.5 ml) sugar
- 1/4 teaspoon (1 ml) salt
- 2 teaspoons (10 ml) oyster sauce
- Pepper

Preparation

- Wash and drain the water spinach. Slice the stalks in about 2-cm (1-inch) thick pieces and set the leaves aside.
- In a hot wok, stir-fry the garlic and chili for a few seconds in the clarified butter. Add the spinach stalks, sugar and salt. Stir-fry for 2 minutes or until tender.
- Add the spinach leaves and cook for 1 minute. Drizzle with the oyster sauce. Adjust the seasoning.
- Serve immediately with chicken, fish or with Mama’s Pork Chops.

Stir-Fried Water Spinach (Kang Kung)

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Ingredients

Preparation

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