As a stir fry: Heat a wok and add 1 tablespoon of oil. When hot, add 1 tablespoon of minced garlic 2 chopped red or green chillies (to taste) and 1 teaspoon minced ginger. Stir fry until the garlic is golden and fragrant - do not burn the spices. Add the Kang Kong stems and stir fry for 2 minutes, then add the leaves. Add 1 tablespoon of hoisin, barbecue or oyster sauce and add a little soy sauce to taste. Garnish with chilli slices or toasted sesame seeds. (Serves 2). [2] X Research source Stir fry as per the above suggestion with ginger and garlic and include some fried firm tofu or egg noodles to the wok, coating with the sauce. [3] X Research source This will bulk the recipe out to make it more of a central meal than as a side dish. As a soup: Warm a saucepan with a little oil and gently stir fry a chopped chilli, 1 teaspoon of minced ginger and garlic. Add stock or broth (about 1. 5 cups per person) and heat until simmering. Add tamarind paste to taste (about 1 teaspoon for two is mild) and add the Kang Kong stems, 2 sliced spring onions / scallions, a sliced pickled bamboo shoot and a small bunch of mustard greens. Cook until the vegetables are just tender. Serve this soup hot, garnished with Vietnamese coriander, Thai basil and / or Vietnamese mint. (Serves 2). [4] X Research source As a salad: Wash the Kang Kong and prepare with the leaves and stems separately. In a small bowl, prepare the dressing - mix the juice of 1 lime, 1 chopped chilli, 1 tablespoon of fish sauce, 1 tablespoon of palm sugar and minced garlic to taste. Balance the flavours to your taste to have a combination of sweet, sour, salt and spice. Mix 2 cups of shredded green papaya, a thinly sliced tomato, the kang kong and the dressing and serve, garnished with some toasted crushed peanuts. [5] X Research source
