Ingredients with Measurements:
- 2 bunches of kangkung (water spinach), washed and trimmed
- 3 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 2 shallots, thinly sliced
- Oil for frying
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together the cornstarch and water until smooth. Set aside.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and chilies and stir-fry for 30 seconds.
3. Add the kangkung and stir-fry for 1-2 minutes until wilted.
4. Add the salt, sugar, soy sauce, and oyster sauce and stir-fry for another minute.
5. Pour in the cornstarch mixture and stir-fry until the sauce thickens and coats the kangkung.
6. In a separate pan, heat enough oil to fry the shallots until crispy and golden brown. Drain on paper towels.
7. Serve the kangkung hot, topped with the fried shallots.
15 minutes
5. Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 90
- Fat: 4g
- Carbohydrates: 12g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or bok choy.
- Red chilies can be substituted with green chilies or dried chili flakes.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Use shrimp or chicken instead of kangkung for a non-vegetarian version.
- Add a splash of rice vinegar or lime juice for extra tanginess.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Stir-fry the kangkung quickly over high heat to prevent it from becoming too soggy.
- Adjust the amount of chilies to your preferred level of spiciness.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kangkung in a large bowl or on a platter, topped with the fried shallots.
Garnishes:
- Garnish with fresh cilantro or sliced scallions.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the kangkung is too watery, increase the heat and stir-fry for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling food.
- Cook the kangkung to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kangkung is a popular vegetable in Southeast Asian cuisine, particularly in Indonesia, Malaysia, and Singapore.
Flavor profiles:
- The dish is savory, slightly sweet, and spicy, with a crispy texture from the fried shallots.
Serving suggestions:
- Serve as a side dish or as part of a larger meal.
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Region: Indonesian