Stir Fry KangKong Delimas

Kangkong (Tagalog) or tangkong (Aklanon) is called in English, sometimes as swamp cabbage , water spinach, water glorybind, water convolvulus, although it's not really cabbage or spinach. In cantonese, it is called 'oong choy' , in Indian as Kalmua, and in Thai as Pak Boong.
It's sort of ubiquituous in the South East Asia, it grows everywhere, in ditches, in ponds, on dry land, or in cultivation. I prefer the cultivated type and love to stir fry with Delima's Stir Fry Sauce which is so convenient. Delima Stir Fry Sauce is available online here http://mytasteofasia.com/ and at the moment until end of June08, free shipping is offered for purchase of $100.00 or more. Take this opportunity and stock up. there are many more pastes and goodies which are a must in the pantry of any busy cooks.

Ingredients:

2 lb Kangkong , pick the young shoots and wash well , drained
6 tbsp vegetable oil

1 packet Delimas Stir Fry sauce

Method:

Put vegetable oil and the Delima's Stir Fry sauce in the microwave and heat on high for 3 mins, stirring the paste at 1 minute interval.

Put kangkung in a large bowl and pour the fried stir fry sauce on top.

Cover with splatter and microwave on high for 4 minutes.

Stir and toss kangkung before serving

Serves

Kinpira Gobo/Burdock Salad

This is an overview from University of Maryland Medical Center :

Burdock has been used for centuries to treat a host of ailments. It has been traditionally used as a "blood purifier" to clear the bloodstream of toxins, as a diuretic (helping rid the body of excess water by increasing urine output), and as a topical remedy for skin problems such as eczema, acne, and psoriasis. In Traditional Chinese Medicine, burdock is often used with other herbs for sore throat and colds. Extracts of burdock root are found in a variety of herbal preparations as well as homeopathic remedies.
In Japan and some parts of Europe, burdock is eaten as vegetable. Burdock contains inulin, a natural dietary fiber, and has also been used traditionally to improve digestion.

After reading this overview, i had to cook this vegetable for my family and found this japanese recipe which was easy to prepare.

Ingredients:

1/2 lb gobo (burdock root)
1/4 lb carrot
1 tbsp soya sauce
1 tbsp sugar
1 1/2 tbsp mirin
1/2 tbsp sake
1 tsp sesame seeds
2 tsps vegetable oil



Method:

Peel gobo and shred it into very thin strips.

Soak the gobo strips in water for a while and drain well.

Peel the carrot and cut it into short and thin strips.

Heat vegetable oil in a frying pan, and fry gobo strips for a couple minutes.

Add carrot strips in the pan and stir-fry them.

Add all seasonings in the pan and stir-fry well.

Turn off the heat.

Sprinkle sesame seeds.

Serves