Kang Kong, or Morning glory is the most popular leafy greens on hot summer days. The tender leaves have a sweet and mild taste. It can be used as a simple garlic stir fry or in stews and noodles.
250g Kang Kong
2 garlic cloves, sliced
2 dried chili peppers cut into small sections
2 Tbsp cooking oil
1/4 tsp Sichuan peppercorn
2 Tbsp Oyster sauce (optional)
Discard the tough stems and keep the tender parts. Then break the Kang Kong into 10cm length sections. Wash carefully and drain.
Heat oil in wok over highest fire, add dried chili pepper and heat until they turn dark red. Add garlic, fry for a short time (around 5-8 seconds). Add Kong Kong and peppercorn, quickly fry for no more than 20 seconds until all of the vegetables get seared evenly. Add salt (and oyster sauce) and mix well.
Serve immediately. After around 8-10 minutes, the vegetables become dark due to oxidation process. So this should be the last to make dish if you are preparing a large meal.