Ingredients with Measurements:
- 1 cup of mắm kho (Vietnamese fermented fish sauce)
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 pound of bok choy, chopped
- 1 cup of sticky rice, cooked
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together the mắm kho and sugar until the sugar dissolves.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
4. Add the chopped bok choy to the skillet and sauté until it is wilted.
5. Pour the mắm kho mixture over the bok choy and stir until the bok choy is coated.
6. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
7. Serve the mắm kho quẹt xào cải bó xôi over a bed of sticky rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat: 5g
- Carbohydrates: 29g
- Protein: 6g
Substitutions for ingredients:
- Bok choy can be substituted with any leafy green vegetable, such as spinach or kale.
- Sticky rice can be substituted with any type of rice.
Variations:
- Add sliced mushrooms to the skillet for added flavor and texture.
- Substitute the bok choy with sliced bell peppers for a different flavor profile.
Tips and tricks:
- Be sure to stir the mắm kho quẹt xào cải bó xôi occasionally while simmering to prevent it from sticking to the skillet.
- Adjust the amount of sugar in the mắm kho mixture to your personal taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mắm kho quẹt xào cải bó xôi in a skillet over low heat until heated through.
Presentation ideas:
- Serve the mắm kho quẹt xào cải bó xôi in a shallow bowl over a bed of sticky rice.
Garnishes:
- Garnish with sliced green onions or chopped cilantro for added flavor and color.
Pairings:
- Serve with a side of pickled vegetables for a refreshing contrast to the salty and savory mắm kho quẹt xào cải bó xôi.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans, would pair well with this dish.
Troubleshooting advice:
- If the mắm kho quẹt xào cải bó xôi is too salty, add a splash of water to the skillet to dilute the sauce.
Food safety advice:
- Be sure to cook the bok choy until it is wilted and tender to ensure it is safe to eat.
Food history:
- Mắm kho is a traditional Vietnamese fermented fish sauce that has been used in Vietnamese cuisine for centuries.
Flavor profiles:
- The mắm kho quẹt xào cải bó xôi is salty, savory, and slightly sweet.
Serving suggestions:
- Serve the mắm kho quẹt xào cải bó xôi as a main dish for lunch or dinner.
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Region: Vietnamese