Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and cut into 2-inch pieces
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon of soy sauce
- 1 teaspoon of oyster sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the wok or frying pan over high heat.
2. Add the vegetable oil and swirl to coat the pan.
3. Add the minced garlic and sliced chili and stir-fry for 30 seconds until fragrant.
4. Add the kangkung and stir-fry for 1-2 minutes until the leaves are wilted and the stems are tender.
5. Add the soy sauce, oyster sauce, sugar, salt, and pepper and stir-fry for another 30 seconds until the kangkung is coated in the sauce.
6. Remove from heat and transfer to a serving dish.
7. Garnish with additional sliced chili if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 7g
- Protein: 3g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or bok choy.
- Red chili can be substituted with green chili or dried chili flakes.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or vegetarian oyster sauce.
Variations:
- Add sliced onions or bell peppers for additional flavor and texture.
- Use shrimp or chicken instead of kangkung for a protein-packed stir-fry.
- Add a splash of vinegar or lime juice for a tangy twist.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Cut the kangkung into even-sized pieces for even cooking.
- Stir-fry quickly over high heat to prevent the kangkung from becoming mushy.
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 on a bed of steamed rice for a complete meal.
- Garnish with sliced scallions or cilantro for a pop of color.
Garnishes:
- Sliced chili
- Scallions
- Cilantro
Pairings:
- Steamed rice
- Grilled chicken or fish
- Stir-fried noodles
Suggested side dishes:
- Egg drop soup
- Steamed dumplings
- Chinese broccoli with oyster sauce
Troubleshooting advice:
- If the kangkung is too watery, increase the heat and stir-fry for an additional minute to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the kangkung thoroughly to prevent any foodborne illness.
Food history:
- Kangkung is a popular vegetable in Southeast Asian cuisine, particularly in Indonesia and Malaysia.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a side dish or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian