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Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes

Spicy Sautéed Octopus and Ong Choy (Chinese Water Spinach) in 10 minutes

It's perfect as a side dish or as a drinking appetizer. Ong choy (Chinese water spinach) goes well with oil, so sautéing is the best way to eat them.

Ingredients: 2 servings

Ingredients:
Boiled octopus
150 g (after boiling)
Ong choy (Chinese water spinach)
1 bunch
Japanese leek
1/2
White sesame seeds
1 teaspoon
Spices
Garlic
1 clove
Red chili peppers
small round slices (as much as you like)
Seasoning ingredients:
Sesame oil
2 tablespoons
Salt and pepper
to taste
Soy sauce
2-3 teaspoons

Steps

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.

Story Behind this Recipe

My friend gave me some ong choy from her garden. I tried making a Chinese-style dish by cooking it with octopus. It's delicious!