Ong Choy (aka – Ipomoea aquatica, Kung Choy, Morning Glory, Water Spinach, Swamp Cabbage etc.) is originated from East Indian, this type of vegetable fall under the member of the Convolvulaceae (morning glory) family. Their different varieties of Ong Choy; some grow in water and some grow in soil. The most common varieties are bright green and grow up to 14 inches tall. This type of vegetable is hollow in the middle; and because it’s hollow in the middle, the Asian call it “Empty Heart Vegetable”. Ong Choy is extremely popular in Southern China, Thailand, Vietnam and Malaysia.
|Raw Ong Choy|
|Ong Choy with preserved Bean Curd Sauce|
Ingredient: (serving for 4)
- 1 bunch of On Choy (washed and cut in slice to approx.4 inches long)
- ½ clove of garlic (diced)
- ¼ cup of preserved bean curd (4 cubes - mashed)
- 1 tsp of salt
- 1 tbsp of sugar
- 1 pinch of black pepper
- ½ tbsp of fish sauce
- 2 tbsp of olive oil
Bring the Ong Choy to boil in a separate pot. Drained out the water completely, make sure there is no extra water trap in the Ong Choy. Pan fried the garlic in olive oil until sizzling. Mash the preserved bean curd with the sugar. Turn the heat to medium and put the Ong Choy in the wok and slightly stir-fried and mixed the sauce and the Ong Choy together. This must be cook in medium heat or the vegetable will burn. The cooking time for this dish is approx. 20 minutes.