Classic water spinach
In Thailand, fresh chilies are not spared in this dish.
Ingredients
Shan'shi ingredients
- 1-2 tbsp Shan’ Shi Oyster Sauce
- 2 EL wok oil
Additional ingredients
- 500 g water spinach
- 4 garlic cloves
- 2 tbsp wok oil
- salt to taste
Preparation
Wash the water spinach thoroughly and cut into even pieces about 5-10 cm long.
Sice the garlic cloves.
Geat the oil in a wok and briefly fry the sliced garlic. . Immediately add the water spinach and fry together.
Mix in the oyster sauce evenly and season with a little salt to taste.
If you want, you can add chilis to make it spicy.
Tip:
Those who like to experiment can add a teaspoon of doufuru (fermented tofu).
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Crispy Chili Tofu
Delicious Asian dish
Preparation time: over 30 minutes
Ingredients
Shan'shi ingredients
- 150ml Shan’ Shi soy sauce for marinating
- Shan' Shi Peanut oil for frying
- Shan' Shi Chili Sauce (hot)
Additional ingredients
- 500 g white tofu
- 6 cloves of garlic, finely chopped
- 2-3 tbsp finely chopped ginger, peeled
- 1 tsp sugar
- Potato starch for breading
Preparation
Cut the tofu into even cubes (ca. 2×2 cm).
Mix the finely chopped ginger and garlic with the soy sauce and sugar.
Place the tofu cubes in the marinade and leave to marinate well.
Heat the oil to about 170°C. If you do not have a thermometer, you can use the chopstick test. Hold a wooden stick in the oil and observe how much the oil bubbles. Strong bubbling indicates that the oil is hot enough.
Roll the marinated tofu cubes in potato starch.
Fry the breaded tofu cubes for about 3 minutes, remove and leave to cool briefly on a rack.
Continue to heat the oil and deep-fry the tofu a second time.
After the second frying, remove the tofu cubes again and leave to cool briefly on the same rack. Then toss in a bowl of sweet chili sauce. Add the chopped spring onions and sesame seeds.
The crispy tofu can be served with rice.
Tip:
If you want to eat something else instead of tofu for a change, you can replace the tofu with all kinds of meat or other vegetables.
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