Source from Knorr Singapore’s Facebook.
PREPARATION TIME 5 MINS | COOKING TIME 5 MINS | SERVES 4 PAX
2 tsp KNORR HAO CHI ALL-IN-ONE SEASONING
200g Kang kong (peel and pluck them to bite size pieces)
3 Shallots (finely sliced)
1 Red chili (finely sliced)
1 Blue ginger (smashed)
25g Garlic (thinly sliced)
2 tbsp Cooking oil
1. Heat up a wok with cooking oil, lightly fry the shallots and garlic to golden brown.
2. Add in the blue ginger, water and red chili to the wok.
Cover the wok with a lid and wait for it to reach a boil before adding in the kang kong.
3. Sprinkle the KNORR HAO CHI ALL-IN-ONE SEASONING over the kang kong.
4. Lightly fry the kang kong and simmer until the water is almost dry before getting ready to serve.
Chef John See’s Flavour Tip:
When cleaning the kang kong, do soak it in cold water for 3 mins before using them as this will make the vegetables more crispy.