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Heat your wok over high heat, and add the oil and ginger. Stir for about 10 seconds to let the ginger infuse the oil, and then add the garlic and the XO sauce. Give the mixture a quick stir--your wok should be close to smoking now, and add the Ong Choy, immediately moving the vegetables around with your spatula.
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The Chinese term "ongchoy" / "ong choy" has recently become popular in the United States. The tender hollow stems of kangkong, as well as its leaves, are used in cooking. They can be stir-fried, steamed, boiled or lightly fried in oil. A popular dish is adobong kangkong. To prepare kangkong adobo-style means to cook it with vinegar, soy.
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Drain and set aside. In a large saucepan, over medium-high heat, saute the minced garlic with a little oil. Saute until lightly golden, about 1-2 minutes. Add the ong choy stems, saute for 2 minutes. Add the ong choy leaves, saute for 1 minute more. Season with the fish sauce. Saute for another minute to combine.
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Ong Choy typically comes in a large bundle and is quite long, measuring 18-24 inches. Although the entire stem is edible, the thicker bottom portion can be a bit fibrous. Keep the bundle tied together and cut about 2-3 inches off the bottom. Discard the bottoms and continue cutting the rest of the bundle into 2-3 inch sections all the way up.
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1 bundle of water spinach( ong choy)3 cloves chopped garlic2 tbsp cooking oil2 chilli thai chopped or cut 1 tbsp oyster sauce1 tbsp soy sauce1 tsp sugar (whi.
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Make sure to separate your kangkong leaves and chop the stalks to a length of about an inch. Add your kangkong stalks and let your adobong kangkong cook for about a minute or two. Then, sprinkle salt and ground black pepper to taste, stirring the kangkong stalks in the adobo sauce gradually.
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Separate the leaves from the stems. Sauté the Garlic: Heat the oil in a wok or large skillet over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Add the stems: Stir-fry the kangkong stems for about a minute or until they start to become tender.
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Kangkong Cooked in Soy Sauce and Calamansi. Kangkong is a green, leafy vegetable that is used widely in Filipino, Chinese, Malaysian, and other Asian cuisines. In Chinese, the vegetable is known as "ong choy." It's also known as "Asian water spinach." Adobo comes from the Spanish word adobar, which means marinade.But unlike Spanish adobo sauce, which is made up of vinegar, salt, garlic.
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In a small bowl, mix together 1 teaspoon of sugar with 1 cube of fermented bean curd, 1 teaspoon of the liquid from the jar and 3 tablespoons of water. Mix until it reaches a slightly runny and chunky consistency. Add more liquid if necessary. Heat a wok or skillet over high heat. When it begins to get smoky, add 1 tablespoon of oil and swirl.
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Market aliases: water spinach, morning glory, rau muong (Vietnamese), ong choy (Cantonese) Kangkong is the Tagalog name for this mild-tasting aquatic vegetable that unfortunately has been classified as a 'noxious weed' by the US Department of Agriculture (USDA). Nevertheless, it is quite edible and a common ingredient in Filipino, Chinese.
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It has several names and is also known as water spinach, morning glory, Chinese spinach, or ong choy in Cantonese. Kangkung is used extensively in Indonesian, Burmese, Thai, Lao, Cambodian, Malay, Vietnamese, Filipino, and Chinese cuisine since it grows well, and when it does grow, it does so very rapidly, making it plentiful. How to eat kangkung
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Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica is generally believed to have been first domesticated in Southeast Asia.It is widely cultivated in Southeast Asia, East Asia, and South Asia.It grows abundantly near waterways and requires little to no care.
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What is Water Spinach. Water spinach (known as rau muống in Vietnamese) is a popular Southeast Asian semi-aquatic vegetable. It also goes by the name morning glory, Asian water spinach, Chinese water spinach, swamp spinach, river spinach, morning glory, ong choy in Cantonese, kangkong or kangkung in the Tagalog, or more scientifically, Ipomoea aquatic.
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Step 1. In a large wok set over medium-high heat, add the coconut oil and swirl to coat the bottom and sides. When the oil is melted and hot, add the garlic and cook, stirring frequently, until.
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Heat oil over high heat in a large skillet or a wok. Once the oil is hot, toss red chili and garlic in the pan. Stir for 30 seconds or until fragrant. Add water spinach to the pan, followed by the cooking sauce. Stir fry for about 40 seconds to a minute, until the vegetable is wilted and covered by the sauce evenly.
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Increase heat to high then add the kangkong stalks and cook, while stirring regularly, for about 1 to 2 minutes. Add kangkong leaves and cook, stirring regularly, for another minute or until just wilted and covered with sauce. Remove from heat and garnish with fried garlic bits, if desired. Serve hot.
