Stir-fried Water Spinach with Tempeh

Stir-fried Water Spinach with Tempeh

August 2, 2022 Marketing Angie's Tempeh

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Stir-fried Water Spinach with Tempeh

Stir-fried water spinach (kang kong) is a vegetable dish that even vegetable haters will love, and we made it much better with our panfried soybean tempeh cubes 😋 Be careful though - this dish packs a tiny punch from the red chilli. 🌶 Serve with rice and you are good to go!

Servings: 4

Keywords: Vegan, Vegetarian, Spinach

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

300 g kangkong (plucked)
½ packet Angie's Organic Soybean Tempeh (100g - cubed)
2 tbsp vegetarian oyster sauce
2 tbsp water
1 tbsp chili garlic sauce
1 tsp sesame oil
1 tsp corn starch
1 small onion (peeled and sliced thinly)
1 red chili (sliced into strips)
Oil for cooking

Instructions

Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.
In a bowl combine oyster sauce, chili garlic sauce, water, sesame oil and corn starch. Stir until well-combined and set aside.
Heat pan with oil. Panfry tempeh cubes until golden brown. Drain and set aside.
Remove excess oil from the pan except for about 2 tbsp. Add onions and cook until softened.
Increase heat to high. Add oyster sauce mixture and cook until bubbly, stirring until thickened.
Add sturdy stalks and cook for about 30 seconds or until half done.
Add kangkong leaves and cook, stirring regularly, for another 30 seconds or until tender yet crisp.
Add tempeh and quickly toss until lightly coated with sauce.
Serve hot.

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