Focused recipe
Kangkong in Oyster Sauce Recipe
Kangkong in Oyster Sauce is a simple vegetable dish composed of a green leafy vegetable that is locally known in the Philippines as kangkong, oyster sauce, and some seasonings. Kangkong is also called water spinach. The Chinese variety is known as ongchoy.
Cuisine not specified Updated 3/2/2015
Ingredients
Measured from the catalog payload.
- 1 kangkong cleaned
- 3 tablespoons oyster sauce
- 3 tablespoons toasted garlic
- 3/4 cup beef broth
- 1/2 teaspoon cornstarch
- salt
- ground black pepper
- 1/4 teaspoon red pepper flake
- 1 teaspoon toasted sesame seeds
- 2 tablespoons cooking oil
Instructions
10 cooking steps
- Separated the kangkong leaves from the stalk. Cut the stalk into 2 inch length pieces. Set aside.
- Prepare the toasted garlic by following this guide: How to make toasted garlic. Set aside.
- In a bowl, combine beef broth, oyster sauce, and corn starch. Mix well.
- Heat 2 tablespoons of cooking oil (preferably the one used to make toasted garlic) in a pan.
- When the oil gets hot, put-in the sliced kangkong stalks. Cook for 2 minutes.
- Pour-in the oyster sauce, beef broth, and cornstarch mixture. Add the toasted garlic. Stir. Cook for 1 minute of until the sauce starts to thicken.
- Add the kangkong leaves and red pepper flakes. Let it cook for 1 to 2 minutes.
- Sprinkle salt and ground black pepper to taste.
- Transfer to a serving bowl. Sprinkle sesame seeds on top.
- Share and enjoy!
Catalog details
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Vegetable No tags Public recipe Revision 1