Ingredients with Measurements:
- 1 bunch of katuk leaves, washed and chopped
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced bell peppers and stir-fry for 2-3 minutes until slightly softened.
4. Add the chopped katuk leaves and stir-fry for another 2-3 minutes until wilted.
5. Add the soy sauce and oyster sauce and stir-fry for 1-2 minutes until the sauce is evenly distributed.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Katuk leaves can be substituted with spinach or kale.
- Red and yellow bell peppers can be substituted with any other color of bell pepper.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Add sliced chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to wash the katuk leaves thoroughly to remove any dirt or debris.
- Cut the vegetables into similar sizes for even cooking.
- Don't overcook the vegetables to maintain their crunchiness.
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 large bowl or platter for family-style dining.
Garnishes:
- Garnish with chopped cilantro or green onions for a pop of color.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed dumplings or potstickers.
Troubleshooting advice:
- If the vegetables are too watery, increase the heat and stir-fry for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Katuk leaves are commonly used in Southeast Asian cuisine and are known for their high nutritional value.
Flavor profiles:
- The dish has a savory and slightly sweet flavor from the soy sauce and oyster sauce.
Serving suggestions:
- Serve as a main dish or as a side dish to complement other dishes.
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Region: Thai