Tong Choy (Ong Choy) is commonly found in Asian Markets. It is a delicious vegetable often called morning glory in some countries.
The stalks of tong choy are hollow, and the leaves are long and pointy.
Tong choy is best served stir-fried. It can be simple, fried with some minced garlic, with fermented beancurd, or even with shrimp paste. It is even common to have this dish with meat! I had this once at a Taiwanese restaurant and loved it.
1 lb Lamb Shoulder, thinly sliced
1 tsp soy sauce
1 tsp soy paste
1 tsp oyster sauce
1/2 tsp sugar
1/4 tsp white pepper powder
1 tsp sesame oil
1 tsp rice wine
1 tsp cornstarch
2 tbsp Vegetable Oil
2 tbsp Bull Head Satay BBQ Sauce
1 slice Ginger
1 clove garlic, minced
1 lb tong choy, cleaned
Preparing Tong Choy:
Remove 1 inch from the base of the tong choy. Soak in a sink full of water for 5 minutes. Drain. Rinse and soak again. Drain in a colander. Cut into 2-inch long sections.
Heat wok over high heat for 1 minute. Add 1 tbsp oil. Cook for 1 minute.
Add garlic and ginger. Stir-fry for 1 minute. Add tong choy stalks. Stir fry for 2 minutes. Add remaining leafy parts of tong choy. Cover and cook for 2 to 3 minutes. Transfer to a plate.
Marinade the lamb in a bowl.
Heat a non-stick wok over medium high heat for 1 minute. Add 1 tablespoon oil. Cook for 1 minute. Add satay sauce. Stir-fry for 1 minute. Add lamb to wok and stir-fry for 3 minutes until no longer pink. Add tong choy back into wok and mix. Taste and adjust seasonings.
Transfer to a plate and serve immediately.
Let me know how it goes!