Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and cut into 2-inch pieces
- 2 cloves of garlic, minced
- 1 small onion, sliced
- 1 red chili, sliced
- 1 tablespoon of vegetable oil
- 1 tablespoon of Szechuan peppercorns
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 teaspoon of cornstarch
- 1/4 cup of water
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, sugar, cornstarch, and water. Set aside.
2. Heat vegetable oil in a wok or a large frying pan over high heat.
3. Add garlic, onion, and Szechuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
4. Add kangkung and red chili. Stir-fry for 2-3 minutes until the kangkung is wilted.
5. Pour the sauce mixture into the wok and stir-fry for another minute until the sauce thickens and coats the kangkung.
6. Serve hot.
10 minutes
5. Temperature: High heat
Serving size: 2-3 people
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or bok choy.
- Szechuan peppercorns can be substituted with black peppercorns.
Variations:
- Add sliced chicken, beef, or shrimp for a protein-packed meal.
- Add sliced mushrooms or bell peppers for extra flavor and texture.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Stir-fry the garlic, onion, and Szechuan peppercorns first to infuse the oil with flavor.
- Use a high heat to quickly cook the kangkung and prevent it from becoming too soggy.
Storage instructions:
- Kangkung Szechuan is best served fresh and hot.
Reheating instructions:
- Kangkung Szechuan can be reheated in a microwave or on a stovetop.
Presentation ideas:
- Serve Kangkung Szechuan in a large bowl or on a platter.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
Suggested side dishes:
- Chinese-style stir-fried vegetables
- Egg drop soup
Troubleshooting advice:
- If the kangkung is too watery, increase the heat and stir-fry for another minute to evaporate the excess liquid.
Food safety advice:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Cook the kangkung to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kangkung Szechuan is a popular Chinese dish that originated in the Szechuan province.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve Kangkung Szechuan as a main dish or as a side dish.
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Region: Chinese