Kang Kong Stir Fry Recipes
KANG KONG STIR FRY
My other half works in East Timor and since most people cook on a kerosene cooker this recipe is fairly typical of how he uses his modo-tahan
Provided by Missy Wombat
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash, trim and dry kangkong.
- In a wok or skillet, heat oon sesame oil over medium-high heat.
- Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
- Stir-fry for a minute or so until the onion begins to turn translucent.
- Add the kangkong, finely chopped bird chili pepper, water and soy sauce.
- Continue to stir-fry just until the kangkong wilts, about another minute.
- Plate with a garnish of toasted sesame seeds or ripped Thai basil leaves.
Nutrition Facts : Calories 95, Fat 7, SaturatedFat 1, Sodium 506.9, Carbohydrate 7.2, Fiber 0.9, Sugar 2.6, Protein 2
RAU MUONG XAO (MADE WITH SPINACH)
Rau Muong = water spinach/kang kong (common vegetable in South East Asia). I 'adopted' this recipe from the 'orphan recipes' list. Will try this soon, and edit it if necessary.
Provided by WaterMelon
Categories Vietnamese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim any fat from steak. Sliced thinly, against the grain.
- Chop onion finely and combine with meat, 1/2 tsp pepper, 1/2 tablespoon fish sauce and cornstarch, set aside 10mins.
- Heat 1 TB oil in a wok/skillet. Add the meat mixture and stir fry until meat is cooked. Remove from pan, set aside.
- Heat remaining 1 TB oil in the pan, stir fry the garlic until fragrant.Add spinach and stir fry for 3 minutes.
- Add remaining fish sauce and tomato.
- Stir fry 2 minutes, then add the meat to the pan and give the mixture a good stir.
- Sprinkle with remaining 1/2 tsp pepper and serve immediately with jasmine rice and other dishes if desired.
Nutrition Facts : Calories 171.4, Fat 12.1, SaturatedFat 3, Cholesterol 25.9, Sodium 547.2, Carbohydrate 6, Fiber 1.1, Sugar 2.6, Protein 9.9
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