4
| Recipes |

Stir-Fried Ong Choy with Garlic

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

When I was growing up, one of the few ways my mom got me to eat my veggies was by stir-frying them. Looking back, I'm glad it was this and not a broccoli milkshake.

Ong choy is a green, leafy vegetable native to East and Southeast Asia. However, because it has grown like a weed since its introduction to the United States, the U.S. Department of Agriculture has designated it as a "noxious weed." Just to be clear, the USDA uses "noxious" in reference to the plant's effect on the environment, not my stomach. Ong choy, like the potato, was historically a food source for the poor but is now a common offering on menus.

This is an extremely quick and easy recipe for those nights when you're short on time.

Stir-Fried Ong Choy with Garlic

  • 1 bunch of ong choy (approximately 6 cups uncooked)
  • 6 cloves of garlic, coarsely chopped
  • 1/4 cup of vegetable oil
  • 1. Thoroughly wash the ong choy of any dirt. Discard about 1 inch from the thick ends of the stalks. Cut into 2-inch sections. I was taught a much more involved process of breaking these long stalks down into shorter strips for frying but just cutting them is much more efficient and doesn't degrade the taste of the dish.

    2. In a large wok, heat the oil over medium high heat. When it's hot, add the garlic and cook for 15 seconds, or until fragrant. Immediately add the ong choy (before the garlic burns) and toss until all the leaves are evenly wilted, about 2 minutes. Serve with your favorite Vietnamese savory dish (such as braised pork and eggs), http://blogs.houstonpress.com/eating/2010/04/pork_eggs_in_caramel_sauce.php and you've just teleported to Southeast Asia for a meal.

    Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

    We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

     

    Join the Press community and help support independent local journalism in Houston.

     

    Join the Press community and help support independent local journalism in Houston.