This week's in season veggies are a bunch of Kang Kong, or Water Spinach, Eggplant, Tomato, Basil and Chilli.
Given that I have chillies galore coming in at the moment, I feel like something spicy for dinner. So we're having two stir fried veggie dishes with some steamed brown rice.
|Drying chillies in the dehydrator|
Kang kong is an asian green vegetable. In Indonesia it's often stir fried in a pungent paste of chillies, garlic, dried shrimp, and fermented shrimp paste called belacan. I must admit that I'm not a fan of having really stinky things in my cupboard, so I'm making a vegan version using miso paste instead of the shrimp paste to give lots of umami flavour. The sambal paste makes any stir-fried green vegetable absolutely delicious (and it's also good for tofu). Like all soft green leafed vegetables, a big bunch of kang kong will wilt to almost nothing. My bunch only just fed two.
1 pinch sugar
1 pinch salt
1 long red chilli
1 small hot chilli
1 tsp miso paste
3 cloves garlic
1 tablespoon red bullhorn chilli
You can de-seed the chillies if you are a chilli wimp, but I left them in this time. Place the chillies, eschalots, miso and garlic in a small food processor and blend until finely chopped. My paste came out like a puree.
|Frying the paste|
Add the kang kong, sugar and salt and stir fry until tender and wilted.
Stir Fried Eggplant with Egg and Tomato
I used this lovely recipe at noobcook.com, with the only change being to use some fresh basil leaves instead of dried ones. Very tasty, and a nice mild contrast to the strong flavours in the sambal. I'd even eat this one for breakfast.
I use miso a lot in place of fish or oyster sauce too. It's also my go-to as a substitute for stock if I haven't made any. It lasts forever so it's a good thing to have in the fridge. Love the sound of the Kang Kong recipe. It has reminded me - I haven't got it growing at the moment and I keep meaning to start it off again.
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