Stir Fried Water Spinach with Shrimp Paste
User Reviews
5
Stir Fried Water Spinach with Shrimp Paste
Description
This recipe for Stir Fried Water Spinach with Shrimp Paste begins with soaking and washing fresh water spinach (ong choy), then cutting it into manageable pieces. Minced garlic and sliced chili peppers are quickly stir-fried in vegetable oil to release aromas. A shrimp paste diluted with water is then added to give an umami, salty element. The watery stems of the water spinach cook first under a lid to soften, followed by the addition of the leafy parts and shrimp paste mixture. A short final stir fry finishes the dish.
The resulting dish features tender stems and softly cooked leaves coated in a flavorful, salty sauce with a hint of heat from the chilies. The shrimp paste provides complexity and rich seasoning to this quick vegetable preparation often served as a side dish in Southeast Asian meals. Adjusting the quantity of shrimp paste and chilies lets you control saltiness and spiciness.
Ingredients
- 1.5 pounds water spinach
- 4 cloves garlic
- 3 pieces chili peppers (You can use less depend on your spiciness.)
- 1 tablespoon vegetable oil
- 1 tablespoon shrimp paste
- 2 tablespoons water
Instructions
- Soak 1.5 pounds of water spinach for 15 minutes. Then, wash it a few times (3 times). After that, cut the ong choy into half.
- Minced 4 garlic cloves.
- Cut 3 chili peppers. (You can use less depending on your spiciness.)
- Put 1 tablespoon of shrimp paste in a container.
- Then, add 2 tablespoons of water into shrimp paste and mix it well.
- Pour 1 tablespoon vegetable oil into a pan. Add the minced garlic and chili peppers. Stir fry them a little bit.
- After that, add the stem part of water spinach. Cover the lid for 1-2 minute.
- Next, add the leaf part of ong choy, shrimp paste mixture and cover the lid for a minute.
- After, stir fry them a little and ready to serve.
Notes
- Soak and wash the water spinach well to remove grit before cooking.
- Cut the water spinach into pieces to allow even cooking of stems and leaves.
- Cook the stem parts first by covering the pan to soften them before adding leaves.
- Adjust the amount of shrimp paste used based on desired saltiness, as it can be quite strong.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 326mg | 14% |
| Potassium | 557mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 10915IU | 218% |
| Vitamin C | 95mg | 106% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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