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Stir fried water spinach
Stir fried water spinach is a common Asian vegetable dish of stir-fried water spinach (''Ipomoea aquatica''). It is a popular Asian vegetable dish, commonly found throughout East and Southeast Asia; from Sichuan and Cantonese cuisine in China,〔(【引用サイトリンク】publisher=Yi Reservation )〕 to Vietnamese, Malaysian, Singaporean and Indonesian cuisine. As a result, it is known by many names; such as ''tumis kangkung'' or ''cah kangkung'' in Indonesia, ''kangkong goreng'' in Malaysia, stir fry ''rau muống xào kiểu'' in Vietnam, stir fry ''kong xin cai'' (空心菜), stir fry ''tung choy'' or ''ong choy'' (通菜) in China.〔(【引用サイトリンク】publisher=Food Recipe )〕 ''Kangkung'' (in Indonesia) and ''kangkong'' (in Malaysia) are water spinach. In Indonesian ''tumis kangkung'' means "stir-fried water spinach".
==Cooking method==
Stir fried water spinach is one of the simplest, easiest, and also cheapest vegetable dishes in Asia, which contributes to its popularity. Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong fire with a small amount of cooking oil. The stir-frying lightly caramelizes the vegetables. The seasoning sauce is added according to each preference and recipe. Some might add slices of red hot chili pepper for spicy tanginess, while fresh or dried shrimp might be added for flavour. Other recipes might add diced tofu.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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