500 g kang kong, discard tough fibrous stems and cut into 4 inch in lengthwise
3 tbsp cooking oil
2 tbsp baby dried shrimps
1 tsp sugar
3 cloves garlic – minced finely
4 shallot – sliced thinly
2 fresh red chilli – sliced
1) Wash the kang kong thoroughly and drain in a colander.
2) Heat wok with oil till hot, reduce heat and saute baby dried shrimp, garlic and shallots till aromatic for about 1 minute. Add kang kong, a pinch of salt and sugar, toss over high heat until just limp and cooked before transferring to a serving plate.