22min 4 ppl
Vegan Sambal Kangkong
19 minutes
4 people
Easy≤30 min & ≤6 steps
19 min · 5 steps
Easy: ≤30 min and ≤6 steps
123 kcalper person
Protein 3g
Carbs 12g
Fats 7g
About this dish
Crisp-stemmed water spinach stir-fried quickly through a fried chilli and fermented soybean sambal, ready in minutes and full of heat.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Morning glorytrimmed and cut into 8cm lengths400 g
- Shallotspeeled5
- Garlic cloves3
Dried Goods
- Palm sugar1 tsp
Spices & Seasonings
- Dried Red Chilliessoaked in hot water6
- Salt0.5 tsp
Oils & Condiments
- Fermented soybean paste1 tsp
- Vegetable Oil3 tbsp
Utensils
- Blender
- Wok
Method
1
Blend the soaked chillies, shallots and garlic into a smooth sambal paste.
Approx. 6 minutes
2
Heat the vegetable oil in a wok over medium heat and fry the sambal paste with the fermented soybean paste for seven minutes, stirring often, until fragrant and the oil separates at the edges.
Approx. 7 minutes
3
Stir in the palm sugar and salt, cooking for one minute until glossy.
Approx. 1 minute
4
Add the water spinach and toss constantly over high heat for two to three minutes until the leaves wilt and the stems stay crisp.
Approx. 3 minutes
5
Serve immediately while hot.
Approx. 2 minutes
