Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and trimmed
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons black bean sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
3. Add the black bean sauce, oyster sauce, soy sauce, sugar, and water. Stir to combine.
4. Add the kangkung and stir-fry for 2-3 minutes until the kangkung is wilted and tender.
5. Season with salt and pepper to taste.
6. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 85
- Fat: 6g
- Carbohydrates: 7g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or bok choy.
- Black bean sauce can be substituted with hoisin sauce or oyster sauce.
Variations:
- Add sliced red bell pepper or onion for extra flavor and texture.
- Add sliced chili pepper for a spicy kick.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or debris.
- Stir-fry the garlic and ginger quickly to prevent burning.
- Adjust the amount of black bean sauce and sugar to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate with steamed rice.
Garnishes:
- Garnish with sliced green onions or cilantro.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried mushrooms or green beans.
Troubleshooting advice:
- If the kangkung is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to cook the kangkung thoroughly to prevent any foodborne illnesses.
Food history:
- Kangkung is a popular vegetable in Southeast Asian cuisine, particularly in Indonesia and Malaysia.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a side dish or as a main dish with steamed rice.
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Region: Chinese