Thai-style Stir Fried Convolvulus Vege (Optional Spicy)

Thai-Styled Kang Kung

Hello Whimsical Readers,

F~ This week's dish is actually from a good friend of mine, it is a Thai styled Convolvulus vege. What a mouthful that name is, to be honest I didn't know the English name until recently because back home we use called it "Kang Kung" If you are still unsure which vegetable it is, I'll save you the trouble Googling and show you what it looks like before is it washed, cut, cooked and served on a plate.

I know quite a number of ways you can cook this vegetable but for now it will be the Thai styled. However just to satisfy your curiosity, "Kang Kung" can be made into clear vegetable soup or stir fried with a Southeast Asian shrimp paste called "Belacan". I'd love to explain more but that's for next time, now its Thai style, so on with the recipe.

Ingredients: Serves 2-3
1 Bundle Convolvulus/ Kang Kung
100 gram Beef (minced and marinated with 1 Tbsp Fish Sauce prior to cooking)
1 Tsp Garlic (minced)
2-3 small Dried Chili (thinly cut)
4-5 Tbsp Fish Sauce
2 Tsp Sugar
2-3 Tbsp Cooking Oil
Salt & Pepper (to taste)

Convolvulus/ Kang Kung/ Water Spinach

Method:
1. Heat up your Cooking Oil in the pan/ wok, then add Garlic and Beef.
2. Once cooked, remove the Beef and put it aside.
3. Reheat the same pan/wok and add Convolvulus/ Kang Kung neatly. Add some water and let it cook on medium high with the lid on for about 6-8 minutes.
4. When vegetable is soft, add fish sauce and sugar. Stir well.
5. Add Beef with vegetable and drop in the Dried Chili and let it cook for 1-2 minutes.
6. Serve hot.

Enjoy!


Yours Truly,
The Whimsical Buddies