Ingredients with Measurements:
- 1 pack of amplang (100g)
- 2 tablespoons of vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup of broccoli florets
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the red and green bell peppers, carrot, and broccoli and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Add the amplang to the wok and stir-fry for 1-2 minutes until the amplang is crispy and golden brown.
5. Add the soy sauce, oyster sauce, salt, and pepper to taste and stir-fry for another minute until the sauce is evenly distributed.
6. Garnish with chopped cilantro and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 12g
- Carbohydrates: 21g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- Amplang can be substituted with any other crispy snack, such as shrimp crackers or potato chips.
- Red and green bell peppers can be substituted with any other color of bell peppers or other vegetables, such as zucchini or mushrooms.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Oyster sauce can be substituted with hoisin sauce or soy sauce mixed with a bit of sugar for a vegetarian option.
Variations:
- Add some sliced chicken, beef, or tofu for a protein boost.
- Use different sauces, such as teriyaki or sweet and sour, for a different flavor profile.
- Add some chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Don't overcrowd the wok or skillet, as this can cause the vegetables to steam instead of stir-fry.
- Use a high smoke point oil, such as vegetable or canola oil, for stir-frying.
- Stir-fry the vegetables in batches if needed to ensure even cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or platter for family-style dining.
- Garnish with some sliced green onions or sesame seeds for added flavor and texture.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice or noodles
- Egg rolls or spring rolls
- Chinese hot and sour soup
Suggested side dishes:
- Steamed bok choy or Chinese broccoli
- Fried rice or lo mein
- Wonton soup
Troubleshooting advice:
- If the vegetables are too crunchy, stir-fry them for a few more minutes until they are tender-crisp.
- If the stir-fry is too dry, add a bit more soy sauce or oyster sauce to moisten it up.
- If the amplang is too oily, blot it with a paper towel before adding it to the wok.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Cook the stir-fry to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Amplang is a traditional Indonesian snack made from fish and tapioca flour that is deep-fried until crispy.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve the stir-fry with steamed rice or noodles for a complete meal.
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Region: Indonesian