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Kang Kong is the Chinese name for
water spinach . I cooked it the way Chinese cook it , or atleast how we Singaporeans cook it .
onion -1/2 finely chop
5-6 garlic pods – chop finely
Fresh Red chilli – bird’s eye chilli – 3/4 chop finely ( more if you want heat )
Chop up the washed greens roughly – leaves and stem .
Add a tsp of oil in pan , add in the chopped onions , garlic , and chilli, sauté until browned .
Add in the greens , sauté well , add salt as required ( greens need very little salt )
Cook closed for max 5-6 mins . Done !
It’s tastes better when there’s still a crunch in the greens .
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