Thursday, November 10, 2005

Tung Choi

The dim sum lunch box on Fri 4th November contained tung choi, aka pak boung, ung choi, water convolvulus (try asking for that in a chinese restaurant!) or water spinach. You can buy it fresh in Chinatown and it is quick to prepare and delicious to eat. Wash and drain, chop a few times (it is very long with hollow stems, so maybe into 4 segments). Heat some veg or groundnut oil in a wok, add the leaves, a teaspoon of blackbean sauce and some fresh chillies and slices of fresh garlic. Stir up, add a little water. Ready to go in 3 mins. Have as a side dish with rice and meat or fried egg. you can add shrimp paste instead of blackbean sauce, or simply add dried shrimps, fish sauce, garlic and chillies. The possibilities are endless. Quick, easy, fresh and tasty. Fast food that is good for you :-)
Check out the Asia Food Glossary

1 comment:

Joseph said...

Lunch with Andrew Ferguson
Andrew Ferguson blogs at and Student Tablet PC and attends college at the Colorado School of Mines.
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