Recipe of Ultimate Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes

Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes. Water spinach is also called ong choy, kang kong, kong xin cai in Mandarin. Also known as tung choi, tong choi and swamp cabbage. Ong choy (Chinese), aka Asian water spinach, is a summer vegetable that grow through out Asia--Thailand, Cambodia, Vietnam, China, etc.

This plant is known in English as water spinach, river spinach. Make this as a side dish or add your favorite protein for a full meal. Many people mistake Chinese spinach for water spinach. You can have Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes

1. It's of Ingredients:.
2. You need 150 grams of Boiled octopus.
3. Prepare 1 bunch of Ong choy (Chinese water spinach).
4. It's 1/2 of Japanese leek.
5. You need 1 tsp of White sesame seeds.
6. It's of Spices.
7. Prepare 1 clove of Garlic.
8. You need 1 small of round slices Red chili peppers.
9. Prepare of Seasoning ingredients:.
10. Prepare 2 tbsp of Sesame oil.
11. You need 1 of Salt and pepper.
12. Prepare 3 tsp of Soy sauce.

Yours truly has long slender stems with oval-shaped Wash thoroughly to remove sand and grit. Dry by leaving them in a colander over the sink for several minutes or spin them in a. Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe. I used minced garlic and fresh spinach from the roadstand.

Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes instructions

1. Chop the octopus. Wash the ong choy and cut into pieces. Cut the green onions into thin round slices..
2. Heat the sesame oil in a frying pan, and fry the sliced garlic and red chili peppers..
3. Add the octopus and ong choy to Step 2, and sauté until the colour of the ong choy changes..
4. Add the green onions, soy sauce, salt and pepper to adjust the flavour. Sprinkle with sesame seeds, and it's done..

You just pile it up in the skillet and it cooks down with just a little olive oil like cabbage. Look for water spinach (called rau muong or ong choy) in Asian markets. Regular spinach is a fine substitute, though it won't have the same silkiness. Wok-Fried Chinese Water Spinach with Anchovies, How to Do it Easily Hong Kong Food Blog with Recipes, Cooking.