Scientific Name: Ipomoea aquatica: Also, knows as Kangkong (Malaysia and Phillipines,Tagalog) Kangkung (Vietnam), Kankun, Water spinach (English), River spinach, Water morning glory, Water convolvulus, Chinese spinach, Swamp cabbage
Kangkong health benefits for Diabetes
A study conducted in Department of Biochemistry and Nutrition, India reported that results suggest that kangkong supplementation during pregnancy may provide beneficial effects against diabetes-induced oxidative stress both for the mother and baby.
(Journal of Diabetes. March 2013: Dietary supplementation with Ipomoea aquatica attenuates maternal and fetal oxidative stress in streptozotocin-diabetic)
Kangkong with TofuPrint Recipe
- 18 oz / 500 gm tofu cut into cubes
- 5 oz / 150 gm of sprouts
- 9 oz / 300 gms of kang kong leaves (Ipomoea aquatica) washed & cut
- 1/2 cup walnuts ( broken into small pieces)
- 4 tablespoon roasted sesame oil ( or coconut oil if you prefer)
- 1 tablespoon sesame seeds
- 1/4 cup soy sauce
- 1/2 teaspoon white pepper
- 2 teaspoon grated fresh ginger
Place a wok or saucepan with high sides over medium flame.
Add sesame oil and sauté sesame seeds, grated ginger, and white pepper.
Add tofu cubes to the wok and give it a quick stir and let simmer for the tofu to brown out for few minutes.
The sesame oil will give a tart taste and musky fragrance mixed with the ginger.
Add the Kang kong leaves and stir into the tofu. After adding and the vegetables with soy sauce, the leaves will shrivel down to little quality as the juice sips out of the leaves.
As Kang Kong leave begins to shrivels, remove from heat and add sprouts, stir it into the mixture and sprouts will get steam cooked.
Garnish the vegetable with walnuts and its ready to serve with rice or noodles.
You can also add some coconut milk to the finished dish which makes the dish lovely pale yellow colour to the liquid due to turmeric powder. The flavour transforms completely. Deliciously yummy.