Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something that I’ve loved my whole life.

Ong Choy or water spinach is a popular Chinese leafy green vegetable that's worth pairing with luxurious XO sauce. Chinese water spinach or Ong Choy, as it's called in the Cantonese dialect One other up and coming vegetable that I think may have already "arrived" is stir fried pea leaves or. Making the best Water Spinach (aka kangkung , ong choy , or chinese water spinach) cook stir fried with garlic and pork.

To begin with this particular recipe, we have to prepare a few components. You can have stir-fried ong choy (chinese water spinach) with leftover chicken skin using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:

1. Take 1 bunch Ong choy (Chinese water spinach)
2. Make ready 2 Shiitake mushrooms
3. Prepare 1 clove Garlic
4. Prepare 2 slice Chicken skin
5. Make ready 1 pinch Salt
6. Make ready 1 dash Pepper
7. Get 1 tsp Oyster sauce

Water spinach also known as Chinese water spinach, rive spinach is the My summer meal plan is one meat dish (fish, chicken, pork, beef and lamb) + one salad or vegetarian dish + one Heathy water spinach stir-fried with garlic. Chinese cooking has a different theory from western cuisine. Stir fried water spinach is a common Asian vegetable dish of stir-fried water spinach (Ipomoea aquatica). It is a popular Asian vegetable dish, commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Filipino, Indonesian, Malaysian, Singaporean.

Steps to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:

1. Cut the chicken skin into 5 mm wide strips, and slice the garlic. Cut the shiitake mushrooms into 5 mm strips. Cut the ong choy (Chinese water spinach) into 4 cm lengths, and separate the stems from the leaves.
2. Heat a frying pan over medium high heat, and add the chicken skin. (No need for vegetable oil.) If a large amount of oil comes out from the skin while stir-frying, wipe it off with a paper towel.
3. When cooked through, add the garlic, shiitake mushrooms, and stems of ong choy (Chinese water spinach), and continue stir-frying for about 30 seconds.
4. Add the ong choy leaves, and season with salt and pepper. Add the oyster sauce, and stir-fry briefly. When cooked through, serve on a plate, and done!

Stir fried water spinach is one of the simplest, easiest, and also cheapest vegetable dishes in Asia, which contributes to its popularity. Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. Nutritious side dish: Stir-fried water spinach. Bok choy is technically a type of cabbage and is a star ingredient in Chinese, Korean, and Japanese cuisine. Pour pepper and mushroom sauce over bok choy and chicken.

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