Leafy green veggies, like buk-choi, choi-sam, wom-bok or guy-lan, are highly nutritious, quick to cook, and they go well with rice. To cook, start with frying some garlic, add lots of veggies in a deep pot (they shrink) and then some small splashes of water to partially steam them. Finish them with a bit of salt or light soy (tamari). Sesame oil can also be nice.
Gung-goong is better cooked with a different sauce: shrimp paste (hum-ha). Shrimp paste is salty so if you don\’t like salt or strong flavours, this one isn\’t for you. I think gung-goong translates to water spinach (long slender leaves with a hollow stem). The shrimp paste attracts flies so cook it with the flyscreen closed. Fry up the garlic, add the gung-goong (lots because it shrinks) and then some tablespoons of the shrimp paste.