Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes:
- Make ready Ingredients:
- Make ready 150 grams Boiled octopus
- Make ready 1 bunch Ong choy (Chinese water spinach)
- Make ready 1/2 Japanese leek
- Make ready 1 tsp White sesame seeds
- Get Spices
- Prepare 1 clove Garlic
- Take 1 small round slices Red chili peppers
- Make ready Seasoning ingredients:
- Take 2 tbsp Sesame oil
- Take 1 Salt and pepper
- Make ready 3 tsp Soy sauce
It has long leaves and hollow stems so we name it "空(kōng)心(xīn)菜(cài)", literally translated as hallow heart vegetable. Make this as a side dish or add your favorite protein for a full meal. 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.
Instructions to make Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes:
- Chop the octopus. Wash the ong choy and cut into pieces. Cut the green onions into thin round slices.
- Heat the sesame oil in a frying pan, and fry the sliced garlic and red chili peppers.
- Add the octopus and ong choy to Step 2, and sauté until the colour of the ong choy changes.
- 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. Chinese spinach has been used in traditional Chinese medicine to treat heat stroke, detoxify the body and heal fractures. Ideal choice for salads, soups, stews, curries and stir-fries. Sautéed greens are traditionally seasoned with spices and added to soups for enhancing flavor and adding texture. The key to delicious, flavorful sautéed spinach is to sauté it, not stew it, which is what I've seen This recipe is as much a method as a recipe, so increase amounts and add seasoning as you like, just make sure that you're always using a pan that's large enough to hold the spinach in a very shallow layer.
So that is going to wrap this up with this special food spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
