Water spinach, or kangkung, is a vibrant green vegetable prized for its unique, slightly bitter flavor and satisfyingly crunchy texture. A staple in Southeast Asian cuisine, this leafy green is incredibly versatile, lending itself to various cooking methods, from simple stir-fries to more complex curries. Its slightly peppery taste complements a wide array of sauces and spices, making it a delicious and healthy addition to any meal. Often overlooked in Western kitchens, kangkung offers a delightful departure from commonplace greens, providing a fresh and exciting culinary experience.
This recipe focuses on a classic stir-fry, showcasing the best of water spinach's inherent qualities. We'll guide you through the process of achieving that perfect balance of crisp-tenderness, ensuring your kangkung is both visually appealing and bursting with flavor. Ready to experience the magic of perfectly stir-fried water spinach? Let's dive into the step-by-step guide below!
Tools Needed
- Frying pan
- Bowl
Ingredients
- Water spinach (Kangkung)
- Salt
- Boiling water: 1 tablespoon
- Chicken seasoning
- Sugar
- Oil
- Beef fat: a little
- Garlic
- Sliced red chilies
Step-by-Step Instructions
Step 1. Prepare the Water Spinach
- Remove roots from water spinach, chop them, and sprinkle with salt. Pour enough water and soak for 10 minutes.
- Change the water and wash several times to remove eggs, insects, and dirt.
- Add 1 tablespoon of boiling water, salt, chicken seasoning, and sugar to a bowl. Stir well. This prevents the water spinach from turning black.
Step 2. Prepare the Flavor Base
- Heat oil in a frying pan. Add a little beef fat for flavor.
- Add chopped garlic and sliced red chilies.
Step 3. Stir-fry the Water Spinach
- Add the washed water spinach and pour the prepared sauce.
- Stir-fry over high heat until cooked, then remove from heat.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Thoroughly washing the water spinach is crucial for removing impurities.
- The key to preventing the water spinach from turning black is the seasoning mixture added before cooking.
Nutrition
- Calories: 70-90
- Fat: 2-4g
- Carbs: 10-14g
- Protein: 2-3g
FAQs
1. How do I prevent my water spinach from becoming mushy?
Don't overcook it! Stir-fry the kangkung quickly over high heat. It only needs a few minutes to become tender-crisp.
2. What can I substitute if I don't have fish sauce?
Soy sauce or a combination of soy sauce and oyster sauce can be used as a substitute for fish sauce, but the flavor will be slightly different.
Enjoy your perfectly stir-fried water spinach! This simple yet flavorful recipe is a testament to the versatility of kangkung, proving that healthy eating can be both delicious and easy. Now go forth and impress your friends and family with your newfound culinary expertise!