I just made the best Kangkong recipe out of random stuff around my house!
Ingredients:
Vegetable oil
2 tbsp dried shrimp (soaked, then finely minced with a knife)
Sauce:
1 tsp XO sauce
1 tsp grated fresh garlic
1 tsp yuzu
1 tsp tamari
1/2 tsp fish sauce
dash of seasame oil
dash of xiaoxing wine
Heat wok with vegetable oil, add dried shrimp, and 30 seconds later add vegetables. Toss.
Add sauce, mix it evenly and cover for 2 minutes.
The minced dried shrimps give it a great texture, different from when shrimp paste is used. Other suggestions: Snake beans, baby bok choy…
Tags: chinese, fishLike my post? Spread it like butter!
ooo my parents used to make it with the exact same recipe!
what is tamari and yuzu? soy and mirin?
needs sambal
@bellisa - tamari is soy sauce without fermentation (so it’s yeast free and gluten free). Yuzu is a Japanese citrus dressing made from fruits that look like lime.
my mom makes that tooooooo!
my mom puts bird’s eye chili peppers in it..
but i loove that stuff with congee!
Gosh, I miss it. Since chinese water spinach is considered a noxious weed by the USDA, I haven’t seen it around much in supermarket here in the U.S. I really really miss this dish! Tastes soo much better than regular spinach and still have the same health benefits. So sad.
my daddy love ong choi. it’s delicious! he likes to just add a little garlic and shrimp paste. ha. stinky stuff but so good.
stir fry?!