Hong Kong-style Stir-fried Water Spinach with Shrimp Paste (蝦醬通菜)

JS:
Kangkong, or water spinach as it is sometimes known, is one of my favourite vegetables.

This is quite a simple dish to make -- and it makes a nice change from our usual stir-fry with garlic version.



TS:
The "Cantonese" ingredient in this case is shrimp paste.

Of course, like all shrimp pastes, this is very pungent and is usually an acquired taste for those unfamiliar with it. In this case, it is used sparingly just to add a little flavor to the greens. So perhaps using shrimp paste in this way is a good start for beginners.

http://en.wikipedia.org/wiki/Shrimp_paste

JS:
I start with some oil, some garlic, a birds-eye chili sliced lengthwise because I don't want the dish to be too spicy, and a tablespoon of shrimp paste. The shrimp paste is quite salty, so I find there's no reason to salt anymore.

A quick stir-fry is all the kangkong needs, enough to coat it with the sauce -- don't overcook as kangkong will turn brown-ish grey and the stalks will lose its crunchiness.



TS:
I confess, the sliced red bell peppers were purely ornamental. It's all for the blog!


eatingclub Hong Kong/Cantonese
Chicken Chow Mein
Cantonese Braised Beef Brisket, Two Ways
Lobster Congee from a Lobster Feast
Chinese Roast Pork Belly
Gailan (Chinese Broccoli) with Oyster Sauce, Two Ways
Chinese Pork Bone Soup with Carrots and Water Chestnuts
Hong Kong-style Curry Cuttlefish
Dimsum Seafood Trio: Black Pearl Prawn Toast, Scallop in Nest, Jewelled Rice Cup
Hong Kong-style Singapore Noodles (星洲炒米)
Hong Kong-style Stir-fried Water Spinach with Shrimp Paste (蝦醬通菜)
Hong Kong-style Stir-fried Rice Noodle with Beef (乾炒牛河)
Sweet and Sour Pork
Hong Kong-style Curry Beef Brisket (咖喱牛腩), 1st Attempt

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Recipe

Hong Kong-style Stir-fried Water Spinach with Shrimp Paste (蝦醬通菜)

1 bunch kangkong (on-choy/water spinach/tong choy)
2 cloves garlic, whole or sliced
1 birds-eye chili, sliced lengthwise
half a red bell pepper, sliced into strips (optional)
1 tbsp Chinese shrimp paste (adjust quantity to taste)

Cut kangkong into 2-inch or 3-inch lengths. Wash and drain.

In a hot wok, add vegetable oil. Then add garlic cloves and the shrimp paste. Stir for a few seconds. Add sliced kangkong and bell peppers. Cook for a few minutes until kangkong has wilted but is not overcooked.

Serve hot with white rice.