Ingredients with Measurements:
- 1 bunch of water speedwell (about 2 cups)
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Cutting board
- Knife
Step-by-step instructions:
1. Wash the water speedwell thoroughly and cut off the roots. Cut the stems into 2-inch pieces and the leaves into bite-sized pieces.
2. In a small bowl, mix together the soy sauce, oyster sauce, and cornstarch until well combined.
3. Heat the vegetable oil in a wok or large skillet over high heat.
4. Add the sliced onion and stir-fry for 1-2 minutes until slightly softened.
5. Add the sliced red bell pepper and minced garlic, and stir-fry for another 1-2 minutes until the vegetables are slightly charred.
6. Add the water speedwell to the wok and stir-fry for 1-2 minutes until the leaves are wilted.
7. Pour the sauce mixture over the vegetables and stir-fry for another 1-2 minutes until the sauce has thickened and coated the vegetables.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 85
- Fat: 4g
- Carbohydrates: 11g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Water spinach or bok choy can be used instead of water speedwell.
- Chicken or beef can be added for extra protein.
Variations:
- Add sliced mushrooms for extra flavor.
- Use hoisin sauce instead of oyster sauce for a sweeter taste.
Tips and tricks:
- Make sure to wash the water speedwell thoroughly to remove any dirt or debris.
- Stir-fry the vegetables quickly over high heat to retain their crispness and color.
- Use a non-stick wok or skillet to prevent the vegetables from sticking to the pan.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
Suggested side dishes:
- Egg rolls
- Dumplings
Troubleshooting advice:
- If the vegetables are sticking to the pan, add a splash of water or broth to loosen them.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Water speedwell is a leafy green vegetable commonly used in Southeast Asian cuisine.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve the stir-fry as a main dish with steamed rice or noodles.
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