serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Fuss Free & Fragrant
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 bunches kangkong (water spinach)
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 1 cup broad beans, podded
- ½ cup cashews
- 1 cup Vietnamese mint leaves
- 1 lemon, juiced
- 150 g Persian feta
- Salt and black pepper
- A pinch of sumac
Instructions
- Ensure the kangkong is washed and rinsed well, then trim the roots.
- Heat the oil in a wok or large frying pan over high heat, then add the kangkong. Stir-fry, tossing, until the leaves wilt, then add the garlic and cook until fragrant. Add the broad beans and cook, tossing, until heated through. Remove the greens to a serving bowl.
- Return the pan to the heat with the cashews and cook, tossing, until golden and toasted.
- To serve, sprinkle the stir-fried kangkong with Vietnamese mint leaves, squeeze over lemon juice, crumble over feta and sprinkle with salt, pepper and a pinch of sumac. Finish with the toasted cashews.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fuss Free & Fragrant
