Water Spinach Kang Kong

Widely cultivated and used in south-east Asia and ideal for warm areas as it prefers hot, humid conditions and even boggy soil. Use the succulent stems and leaves fresh, steamed, sautéed or in stir fries.

CAN BE USED IN:

SIMMER – STIR FRY – STEAM – SAUTE

SOWING DIRECTIONS

When
Spring to Autumn, all year round in tropical areas.
Where
In seed trays or direct where they are to grow in a container, garden or a pond. Contain in tropics where it can get invasive.
How Sow
Sow seed 10mm (1/2in) deep, firm down gently and keep moist.
Care
Keep well watered at all times. If grown in pot keep the pot partly submerged in water for constant moisture.
Harvest
As you need.
Sow:
-Summer
Harvest:
As you need.
Soil type:
-well cultivated

Availability: In stock

$4.90

Stir Fried Water Spinach

Ingredients

  1. 1 large bunch fresh water spinach, rinsed and dried
  2. 1/4 cup chicken stock
  3. 2 tbsp oyster sauce
  4. 2 tbsp soy sauce
  5. 1 tbsp. sherry (optional)
  6. 1 tsp brown sugar
  7. 1-2 tbsp vegetable oil
  8. 4 cloves garlic, minced
  9. 1 red chilli, finely sliced
  10. 1 tsp sesame oil
  11. Squeeze of lime juice

Instructions

  1. Combine stock, oyster sauce, soy sauce, sherry, and brown sugar in a bowl and set aside.
  2. Heat wok to high heat and add oil, swirling to coat sides. Once hot, add garlic and chilli. Cook, stirring for 30 seconds.
  3. Add the spinach and stir-fry for 1 minute then quickly add the sauce and stir-fry for a further 3 minutes or until spinach has darkened.
  4. Remove from heat, add a light squeeze of lime juice and drizzle sesame oil.