Satay Kangkong

We ate at a Chiu Chow restaurant in Hong Kong and we were served a plateful of beef and broccoli leaves sauteed in satay sauce. The combination worked. I mean, how could you go wrong with broccoli and beef? But I never liked satay that much - perhaps because it tasted as if they toned down the strong flavors of satay with something that resembled oyster sauce or fisch sauce.





Anyway, I bought a bottle of satay while in HKG and brought it home to use. I made my own version, but this time using a bundle of Chinese kangkong (grown on land instead of water - making them more tender).



On a very hot pan, saute a handful of sukiyaki-cut beef that has been marinated in one teaspoon each of soy sauce and cornstarch. Cook until seared but still rare. Set aside.



On the same hot pan, saute a tablespoon each of chopped garlic, ginger and onions. Add one stalk of sliced celery (believe me, the sweetness and fragrance of the celery really complements the spiciness of the satay). Add the kangkong stalks and cook until bright green in color. Add the leaves and the beef.



Add one tablespoon each of satay sauce and oyster sauce. Dilute with water and simmer until kangkong is of desired tenderness.