Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 cups katuk leaves, washed and chopped
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tbsp. vegetable oil
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. cornstarch
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and 1/4 cup of water. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add garlic and onion, and sauté for 1-2 minutes until fragrant.
4. Add shrimp and stir-fry for 2-3 minutes until pink and cooked through.
5. Add red bell pepper and katuk leaves, and stir-fry for another 2-3 minutes until the vegetables are tender.
6. Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the shrimp and vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 9g
- Protein: 24g
- Fiber: 2g
Substitutions for ingredients:
- Katuk leaves can be substituted with spinach or bok choy.
- Shrimp can be substituted with chicken or tofu.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Use different colored bell peppers for a more colorful dish.
- Add sliced chili peppers for a spicy kick.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any gritty texture.
- Don't overcook the shrimp to prevent it from becoming rubbery.
- Use a wok or large skillet to ensure even cooking and prevent overcrowding.
Storage instructions:
- Store 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 with steamed rice on the side.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried green beans
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the shrimp is overcooked, it will become rubbery. Make sure to cook it just until it turns pink.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Cook the shrimp to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Katuk leaves are a popular ingredient in Southeast Asian cuisine, particularly in Indonesia and Malaysia.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot with steamed rice.
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Region: Thai