Kang kung is a mid-aquatic plant in tropical areas growing along the riverside and wetlands.
It is full of vitamins A, C, Iron and Calcium. This makes Kang kung with its texture and leafy flavour suitable for stir-fries.
Ingredients
1 bunch Kang Kung - (water spinach)
4 pips garlic
1 small onion
1 tsp oyster sauce
1 tbsp soya sauce
chili flakes to your liking
beef or chicken
a little oil for shallow frying
Method
Wash the bunch of Kang kung, cut off the roots and cut stalks into 1 inch pieces. and break the leaves drain well.
Then crush/mince the garlic. Chop the onions very fine.
If using beef cut into fine slithers or chicken into cubes. I put a little oil in a fry pan and fried the beef/chicken with salt and pepper till it was cooked and kept aside.
I took a bigger fry pan and added the oil and when hot I added the garlic, onion and chili flakes and fried on low fire then added soy sauce and oyster sauce, add the meat of your choice then added the Kang-kung leaves and stir fried it till leaves turned dark green, take off heat immediately and put into a dish. It is very tasty with rice or noodles.
Chicken Kang Kung stir fry
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