KangKong) (Edit recipe)

This easy and simple vegetable side dish is a very tasty way to enjoy leafy greens with the family during meal time. Serve it with some protein and/or cauliflower rice.

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	40
Fat:	4 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1133 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 4-6

Ingredients

1 bunch Water Spinach, 500g-700g (bottom stems discarded)
1 Tbsp Avocado Oil, as needed
6 cloves Garlic, minced or smashed
1 Tbsp Premium Keto Oyster Sauce (click for recipe), or 1-2 cubes red fermented tofu
1 Tbsp Fish Sauce, Red boat
2 tsp Allulose
1 tsp Mushroom Seasoning
1 tsp Sea Salt
2 pieces Thai Chili, chopped
3 cups Water, as needed (for blanching)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and drain the water spinach, then cut it into equal-sized pieces that are 3 to 4 inches long.
On the stovetop on medium high heat, add the water to a wok. Bring it to a boil and add in the sea salt, followed by the water spinach. Blanch for 1-2 minutes.
Remove the water spinach from the wok and transfer it to a large bowl filled with ice water. This step is to help maintain colour and crispiness.
Discard the water and preheat the wok on medium high heat. Add in the avocado oil and garlic. Fry until fragrant. Add in the water spinach, and the rest of the ingredients.
Toss and mix all the ingredients together and cook until the water spinach stems are tender. Do not overcook. Serve hot.