Stir-fried KangKong with BambooShoots

>> October 13, 2011


- 1 bunch of Kangkong (swamp cabbage)
- 1 small can of bamboo shoots, cut into strips (if you can't get it fresh)
- 3 cloves garlic, finely chopped.
- 1 small red onion, chopped.
- 2 tbsp Kikoman Soysauce (or regular soysauce)
- salt and pepper to taste
- 1 tbsp sambal oelek (optional)

1. Remove the leaves and include young crunchy steps of kangkong. Wash thoroughly and remove excess water.
2. Heat oil in a wok. Fry the onion until a bit soft, then add the garlic. Saute until golden brown.
3. Toss in the bamboo shoots and give mix it well.
4. Add kikoman soysauce and mix well.
5. Add the kangkong and toss well. The kangkong is cooked when the leaves starts to wither.
6. Add salt and pepper according to your taste.
7. Add the sambal oelek to give it a spicy kick.

Serve hot with steamed rice :).


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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