Recipe of Any-night-of-the-week Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin

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Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin. 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. Stir fried water spinach using garlic, ginger, and fermented tofu as key Fermented Tofu!?

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin Stir-Fried green leaf vegetables are an essential part of the Chinese menu, whether back home in the US or here in China. 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.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way 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 tasty. This is gonna smell and look delicious.

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. Stir fried water spinach using garlic, ginger, and fermented tofu as key Fermented Tofu!?

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most popular of current trending foods on earth. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something which I have loved my entire life. They're nice and they look wonderful.

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

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

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

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. Chinese stir-fry spinach with garlic shows that spinach can hold its own against strong garlic. You'll start with fresh spinach leaves.

Instructions 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!.

You can use baby spinach if you prefer. Find these in the Leftovers can easily be added to noodle and rice dishes as well or used in an omelet the next morning. Bok choy is technically a type of cabbage and is a star ingredient in Chinese, Korean, and Japanese cuisine. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil.

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