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Sunday, June 26, 2011

Stir Fry Sambal Emperor's Vegetable [Hong Thay Cai]

In Hokkien dialect, this vegetable is called 'Hong Thay Cai' meaning Emperor's Vege.  I checked and found its English name is Basella Alba.  It is a perennial vine vegetable.  A distinct feature of this vegetable is the succulent mucilage [alike okra or ladies fingers] and this mucilage is thought to remove mucus and toxins from the body.  A rich source of chlorophyll.  Anyway, this is a kind of leafy green vegetable that can be stir fry with sambal dried prawns like several of the other vegetables, beans etc. which I have posted the recipes earlier.  Basically, it is the same sambal dried prawns.

Basic Sambal Paste [Please refer earlier posts on Stir Fry Sambal Vegetables]

500 gm emperor's vege [di wang miao] - wash and pluck leaves and stems
a pinch of salt to taste
 2 tbsp oil
  1. Heat oil in wok, saute sambal paste till fragrant.  Add in vegetables and salt [if necessary].
  2. Fry till vegetables are cooked.  Dish out onto plate, serve with rice.

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