Ingredients with Measurements:
- 1 pound of kundong (also known as Chinese water spinach)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Wooden spatula
Step-by-step instructions:
1. Wash the kundong thoroughly and cut into 2-inch pieces.
2. Heat the wok or frying pan over high heat and add the vegetable oil.
3. Add the garlic and ginger and stir-fry for 30 seconds or until fragrant.
4. Add the kundong and stir-fry for 2-3 minutes or until the leaves are wilted.
5. Add the soy sauce, oyster sauce, sugar, salt, and pepper. Stir-fry for another minute or until the kundong is coated with the sauce.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 70
- Fat: 5g
- Carbohydrates: 5g
- Protein: 2g
Substitutions for ingredients:
- Kundong can be substituted with spinach or bok choy.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Add sliced chicken or beef for a protein-packed meal.
Tips and tricks:
- Make sure to wash the kundong thoroughly to remove any dirt or sand.
- Stir-fry quickly over high heat to retain the crispiness of the kundong.
- Adjust the seasoning 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 stove over medium heat until heated through.
Presentation ideas:
- Serve on a platter with a sprinkle of sesame seeds on top.
Garnishes:
- Sesame seeds
- Chopped green onions
Pairings:
- Steamed rice
- Noodles
Suggested side dishes:
- Egg rolls
- Dumplings
Troubleshooting advice:
- If the kundong is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to cook the kundong thoroughly to avoid any foodborne illnesses.
Food history:
- Kundong is a popular vegetable in Southeast Asia and is commonly used in stir-fries and soups.
Flavor profiles:
- Kundong has a slightly sweet and earthy flavor.
Serving suggestions:
- Serve hot as a side dish or main course.
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