Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and cut into 2-inch pieces
- 1/2 pound of shrimp, peeled and deveined
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of vegetable oil
- 1 tablespoon of oyster sauce
- 1 tablespoon of soy sauce
- 1/2 teaspoon of sugar
- Salt and pepper to taste
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 minced garlic and sliced red chilies and stir-fry for 30 seconds until fragrant.
3. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are cooked through.
4. Add the kangkung and stir-fry for 1-2 minutes until it wilts.
5. Add the oyster sauce, soy sauce, sugar, salt, and pepper and stir-fry for another minute until everything is well combined.
6. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 6g
- Protein: 16g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or bok choy.
- Shrimp can be substituted with chicken or tofu.
- Red chilies can be substituted with green chilies or jalapenos.
Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Use different sauces such as hoisin sauce or fish sauce for a different taste.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or debris.
- Do not overcook the shrimp as they can become tough and rubbery.
- Adjust the amount of chili according to your spice preference.
Storage instructions:
- Store any leftover kangkung with shrimp and chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover kangkung with shrimp and chili in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kangkung with shrimp and chili in a large bowl or platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions for a pop of color and freshness.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice or noodles.
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 shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
- Kangkung is a popular vegetable in Southeast Asian cuisine and is commonly used in stir-fries and soups.
Flavor profiles:
- Kangkung has a slightly bitter taste and a crunchy texture, while the shrimp adds a sweet and savory flavor to the dish. The chili adds a spicy kick to the dish.
Serving suggestions:
- Serve the kangkung with shrimp and chili as a main dish for lunch or dinner.
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Region: Indonesian