Vegan Sambal Kang Kong (Water Spinach)

Ingredients

• 500 g Water Spinach (Kang Kong)
• 2 tbsp Vegetable Oil
• 5 Red Chilies
• 4 Shallots
• 3 cloves Garlic
• 1 tbsp Dried Shrimp Paste (Belacan)
• 1 tbsp Miso Paste
• 1 tbsp Lime Juice
• 1 tsp Sugar
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the sambal paste: In a food processor or mortar and pestle, combine the 5 red chilies, 4 shallots, 3 cloves garlic, and 1 tbsp miso paste. Process or grind until you have a fine paste.
2. 2Wash the 500 g water spinach thoroughly. Cut the washed water spinach into 5.08 cm lengths.
3. 3Heat the 2 tbsp vegetable oil in a wok or large skillet over high heat until the oil is shimmering, which is about 204.4°C (200°C).
4. 4Add the prepared sambal paste to the hot oil and stir-fry for 1 minute, until it smells fragrant.
5. 5Add the 500 g water spinach to the wok. Stir-fry for 3 to 5 minutes, until the water spinach leaves are wilted and tender. The stems should still have a slight crispness.
6. 6Stir in the 1 tbsp lime juice, 1 tsp sugar, and 1/2 tsp salt. Mix everything together well to combine.
7. 7Serve the Vegan Sambal Kang Kong immediately.

Substitutions

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