Blanched kang kung in rich spicy sauce, is a delicious way of eating greens with rice or noodles. Same cooking method can be applied to other leafy vegetables such as Chinese spinach (Amaranth), choy sum and pak choy.
Serves 2-3
Ingredients
500g Kang kung washed and roughly chopped
2 tbsp dark soy sauce
1 tbsp minced garlic and ginger
4 dry red chili thinly sliced
2 tsp corn flour mixed in 50ml cold water
2 tbsp vegetable oil
1 onion chopped
Method
To make the sauce, heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add soy sauce, red chili and corn flour, mix well for a 2 second and turn off hurt. Sauce should be creamy. Set them aside.
Boil water in a sauce pan, when water is boiling add 1 tsp salt, kang kung, leave for 2 seconds. Drain them using colander and wash with cold water.
Mix blanched kang kung with sauce, serve immediately.
