Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes is something which I’ve loved my whole life.

Water spinach is also called ong choy, kang kong, kong xin cai in Mandarin. Also known as tung choi, tong choi and swamp cabbage. Ong choy (Chinese), aka Asian water spinach, is a summer vegetable that grow through out Asia–Thailand, Cambodia, Vietnam, China, etc.

To begin with this particular recipe, we must first prepare a few components. You can have spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes:

1. Get Ingredients:
2. Make ready 150 grams Boiled octopus
3. Take 1 bunch Ong choy (Chinese water spinach)
4. Make ready 1/2 Japanese leek
5. Prepare 1 tsp White sesame seeds
6. Take Spices
7. Make ready 1 clove Garlic
8. Take 1 small round slices Red chili peppers
9. Get Seasoning ingredients:
10. Make ready 2 tbsp Sesame oil
11. Make ready 1 Salt and pepper
12. Prepare 3 tsp Soy sauce

It has long leaves and hollow stems so we name it "空(kōng)心(xīn)菜(cài)", literally translated as hallow heart vegetable. Make this as a side dish or add your favorite protein for a full meal. Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe. I used minced garlic and fresh spinach from the roadstand.

Instructions to make Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes:

1. Chop the octopus. Wash the ong choy and cut into pieces. Cut the green onions into thin round slices.
2. Heat the sesame oil in a frying pan, and fry the sliced garlic and red chili peppers.
3. Add the octopus and ong choy to Step 2, and sauté until the colour of the ong choy changes.
4. Add the green onions, soy sauce, salt and pepper to adjust the flavour. Sprinkle with sesame seeds, and it's done.

You just pile it up in the skillet and it cooks down with just a little olive oil like cabbage. Chinese spinach has been used in traditional Chinese medicine to treat heat stroke, detoxify the body and heal fractures. Ideal choice for salads, soups, stews, curries and stir-fries. Sautéed greens are traditionally seasoned with spices and added to soups for enhancing flavor and adding texture. The key to delicious, flavorful sautéed spinach is to sauté it, not stew it, which is what I've seen This recipe is as much a method as a recipe, so increase amounts and add seasoning as you like, just make sure that you're always using a pan that's large enough to hold the spinach in a very shallow layer.

So that’s going to wrap it up with this special food spicy sautéed octopus and ong choy (chinese water spinach) in 10 minutes recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!