We all know how quick a stir fry is to cook & how this makes a healthy meal. Using kangkong to this weeknight staple will deliver even more nutrient to the dinner table!
*Tip- to ma
ke this vegetarian, simply replace the beef with tofu.
Ingredients:
- 500gm beef strips or 450gm tofu cut into strips for vegetarian version
- 3 tbsp olive oil
- 1 red onion chopped
- 5 cloves of fresh garlic
-
2 teaspoons grated ginger
- 4 spring onions chopped
- 2- 3 red chillies (adjust to your liking)3 tablespoons of soy sauce
- 2 tablespoons oyster sauce
- 250 gm sliced mushrooms
- 3 carrots juilienned
- 2 zucchnin juilienned
- 1 quarter of red cabbage1 large bunch of kangkong (this cooks down by at least two thirds)
Method
Heat oil in fry pan or wok. Add onion and cook til it turns golden. Add garlic, and ginger, cook until fragrant. Add beef strips or tofu and cook for about 1-2 mins. Remove from pan.
Heat more oil, add carrot, cabbage, zucchini and mushroom. Cook until tender.
Return the beef or tofu to the wok or fry pan. Add the soy and oyster sauces. Add the Kangkong and just mix through. This ingredient will cook quickly and needs to be the last ingredient cooked.
Take off the heat, serve with rice or your favourite noodles. Garnish with chillies and spring onion.
This will serve a family of 4.
