VEGETARIAN SAMBAL KANGKONG

This recipe is Stir Fry Kangkong with Multi Purpose Vegetarian Sambal.  A very quick and easy to create vegetable dish if you have this home-made vegetarian sambal.  It is worthy to make a portion and store in the fridge for use.  Earlier, I have used this  sambal to fry rice with Petai.  It is awesome.  In fact you can use it to prepare non vegetarian dishes too. 

For this Stir Fry Kangkong with Sambal, I had added some fried vegetarian dried prawns [made from dried Okara [dried soya pulps] bits]. You can omit if you don't have it, it is okay. Isn't this vegetable dish lovely. During pandemic time, when market visits are not as frequent, we may be short of fresh cooking ingredients. So we should be grateful, we can still get to enjoy such yummy vegetable dishes.

For non-vegetarian version, you can add some chopped garlic, red chillies, dried or fresh prawns [according to own preference].

Ingredients

300 gm kangkong [water convolvulus] - washed and cut sections

1-2 tbsp pre-prepared vegetarian sambal paste

1-2 tbsp fried Okara bits [optional]

2 tbsp oil or more

Seasoning

salt and mushroom stock granules to taste

1. Wash and drain dry the vegetable in a colander.
2. Add some oil to a wok,  add in okara bits.  Turn on medium heat and stir fry until okara bits are golden brown and crispy.  Off heat, dish up 1/2 portion.  Set aside for garnishing.
3. Turn on to high heat, immediately add in the vegetables.  Stir fry quickly to mix well the ingredients.  Add in vegetarian sambal.  Continue to stir fry over high heat until kangkong are cooked through and bright greenish colour.  Tips:  Frying kangkong with more oil can prevent vegetable from turning dark.
4. Add seasoning to taste.  Dish up.  Top with fried okara bits.
5. Serve immediately.