Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes
Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes:
  1. Make ready Ingredients:
  2. Prepare 150 grams Boiled octopus
  3. Get 1 bunch Ong choy (Chinese water spinach)
  4. Get 1/2 Japanese leek
  5. Make ready 1 tsp White sesame seeds
  6. Make ready Spices
  7. Prepare 1 clove Garlic
  8. Get 1 small round slices Red chili peppers
  9. Make ready Seasoning ingredients:
  10. Make ready 2 tbsp Sesame oil
  11. Make ready 1 Salt and pepper
  12. Take 3 tsp Soy sauce
Instructions to make Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes:
  1. Chop the octopus. Wash the ong choy and cut into pieces. Cut the green onions into thin round slices.
  2. Heat the sesame oil in a frying pan, and fry the sliced garlic and red chili peppers.
  3. Add the octopus and ong choy to Step 2, and sauté until the colour of the ong choy changes.
  4. Add the green onions, soy sauce, salt and pepper to adjust the flavour. Sprinkle with sesame seeds, and it's done.

So that’s going to wrap it up with this special food spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!