It's such a beautiful day today, and why not make it better by trying out this dish?
Kang kung (also known as water spinach) is my all-time, hands down favourite vegetable. It originates from South-East Asia and is so easy to whip up in just 10 minutes. My mom actually grows them in our garden because it's not sold in many places here so I get to make this dish any time I please ♥
Ingredients:
- 4 shallots
- 2 garlic cloves
- 2 chilli
- 1/2 cup water
- A generous handful of fresh kang kung
Directions:
1. Place a pan on high heat with 1/2 cup water (my mom usually laughs at the fact I refuse to use oil instead, but while you're using all natural ingredients.. why not?). While you wait for it to heat up, wash your kang kung.
2. Chop the garlic, shallot and chilli up in slices then place it in the boiling water. Stir for about a minute.
3. Add your kang kung in and keep stirring until most of the water has evaporated. (Should only take 5 minutes)
4. Enjoy the kang kung! I personally enjoy my kang kung just like this but when my mom makes it she usually adds in a tablespoon on fish sauce or soy sauce and it tastes really yummy that way too.
♥ Jess
