Kang kong leaves also known as Asian water spinach is a leafy green vegetable.It can be cooked as a vegetable with mild spices or added in meat curries with chiilies and soya sauce.The recipe I have for you is the way I cook any kind of leafy green.I have plucked the leaves with the tender part of the stem ,cleaned and washed them in running water. Place in a colander to drain excess water .
In a pan, Heat a tablespoon of oil .Slice a large onion, 3-4 green chilly , 2-3 cloves of garlic, a piece of ginger .Stir fry these ingredients with a teaspoon of red chilly flakes.Chop a medium tomato and and fry till it turns pale.
Now put the cleaned leaves into the frying pan and mix well.Add the juice of a lemon and salt according to taste.
Remove from heat as soon as the leaves start to wilt. Serve immediately with steaming rice and curry.
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