Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes. One of my favorites. For mine, 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. It's also called morning glory and empty-hearted vegetable on account of the hollow stems.
Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. 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 cook that.
The ingredients needed to make Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes:
- Take Ingredients:
- Make ready 150 grams Boiled octopus
- Make ready 1 bunch Ong choy (Chinese water spinach)
- Take 1/2 Japanese leek
- Prepare 1 tsp White sesame seeds
- Prepare Spices
- Get 1 clove Garlic
- Make ready 1 small round slices Red chili peppers
- Prepare Seasoning ingredients:
- Prepare 2 tbsp Sesame oil
- Get 1 Salt and pepper
- Get 3 tsp Soy sauce
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. You just pile it up in the skillet and it cooks down with just a little olive oil like cabbage.
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.
Morning glory or Ong Choy (also known as water spinach) is one of the most popular Thai leafy green dishes, but you don't often find it in Thai restaurants in western countries. You can find fresh water spinach in most Asian markets and Chinese supermarkets. 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.
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