Getting that extra dose of antioxidants from these Chinese Red Spinach.
The chlorophyll found in these Chinese red spinach helps to cleanse the colon.
Chlorophyll helps to eliminate toxins from the body.
The lutein found in these spinach keep eyes healthy.
It is also a good source of Vitamin B, C and E, potassium, calcium, iron, magnesium and omega-3 fatty acids.
Here’s my no fuss nor special recipe to dish a healthy plate of vegetable.
All you need are two bundles of these Chinese Red spinach.
Sautéed with some minced garlic and dried shrimps with a tablespoon of cooking oil.
As these vegetables starts to cook, add about two tablespoons of home prepared chicken broth and some superior light soy sauce to enhance the flavour of this veggie dish.
Once the vegetable is cooked.
Drizzle some Chinese cooking wine (Hua Tiao Chiew) alongside the wok before trying to the serving plate.
A tasty and nutritious plate of vegetable within minutes.
For more leafy dishes, check out here.
One bundle of Water Convolvulus
1 tablespoon cooking oil
Dash of salt
1 tablespoon grounded bean paste
2 tablespoon of chilli shrimp floss
1 tablespoon tamarind juice
2 tablespoon Spice Paste
Wash the Kangkong (Water Convolvulus) and cut into 2 inches lengths.
Keeping the leaves and stem in tact. Split any thick stems in half.
Heat oil in wok and sauté spice paste until fragrant.
Add kangkong, dash of salt, tamarind juice and dried shrimp floss and toss for 2 minutes
until all the leaves become limp.
Do not overcook.
If you want the spinach green when cooking, just simply add a pinch of baking soda to the spinach before cooking.
Some people add baking soda to their water (the basic power of hydrogen of the baking soda helps keep the chlorophyll from reacting with the acids in the plant
but if you overdo it the vegetables can taste soapy and bitter.
I did not follow this step.
Kai-Lan is a dark green leafy vegetable.
The stems are similar to broccoli stems which are short and thick.
The leaves are thick and flat and resemble kale and broccolini.
By the way, broccolini is actually a hybrid between Kai-Lan and regular broccoli.
Most Kai Lan have white flowers, though there are varieties that include both white and yellow flowers. The flower buds should be tight and compact, there should be buds not open flowers.
Lots and lots of open flowers means the stalk is older and past its prime for eating and it will be more bitter and chewy.
1 packet Kai-Lan (Chinese Broccoli)
3 tablespoons cooking oil
2 tablespoons minced garlic
2 tablespoons of Premium Oyster Sauce
Half teaspoon of coarse sugar
Wash and drain Kai-Lan in a colander.
In a non stick wok, heat about 3 tablespoons of cooking oil over medium heat.
Add minced garlic and fry till fragrant but do not over burn the garlic.
Add Kai-Lan stalks and use the spatula to scoop oil so that each stalk has been bathed with the garlic infused oil for half a minute.
Do not add the oyster sauce too early otherwise the vegetable will turn bitter.
Simple to cook and full of nutrients.
Two bunches of Water Spinach
Two tablespoons of minced garlic
Two tablespoons of minced dried shrimps
1 tablespoon of Superior Light Soy Sauce
Wash and trim the Water Spinach.
Soak the leaves and stalks in water for 10 minutes.
Drain and leave in the colander.
Heat up wok over medium heat.
Add garlic and fry till fragrant.
Add the minced dried shrimps.
Add vegetables and leave it to cook for 4 minutes (depending on the amount of vegetables added)
When the bubbles appeared, add light soy sauce and a dash of Chinese cooking wine (Hao Tiao Chiew)
Turn off the heat.
Transfer to a serving plate.
Diced the vegetables and fruits (fresh kiwi fruits and canned loquats).
Toss ingredients with some sesame oil and toasted almond and you have a dish of salad with balance of Tung Orh from steamboat leftover.
Also known as “Garland Chrysanthemum” and “Shingiku” in Japanese.
Tung Ho known locally, a must have vegetable for steamboat during Lunar New Year.
This herb leaf vegetable has medical benefits not only good for reducing phlegm but relieve coughs.
This vegetable also moisten the lungs and strengthen the liver. Believe to calm our nerves and balance energy (qi) in our body.
I prefer the smaller leaves than the usual Tung Hor commonly found at our local markets or supermarkets.
To my surprise this Garland Chrysanthemum leaves taste better than the broader leaves sort of a cross between celery leaf and parsley leaf.
The flavour is milder similar to Chinese spinach.
Will try to prepare a salad dish someday in the near future.