Kangkong with Squid Balls in Oyster Sauce
This is a recipe for Kangkong with Squid Balls in Oyster Sauce
- 1 bunch Kangkong cleaned and chopped
- 10 pieces squid balls sliced into half
- 3 tablespoons oyster sauce
- 1/2 cup chicken broth
- 1 teaspooon cornstarch
- 1 piece onion minced
- 3 clove garlic crushed and minced
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste.
Heat oil in a pan.
Saute onion and garlic until the onion softens.
Add squid balls. Stir-fry for 3 minutes.
Pour oyster sauce. Stir.
Combine chicken broth and cornstarch. Stir until blended. Pour into the pan. Stir. Continue to cook in medium heat until the sauce thickens.
Add kangkong leaves. Cook for 2 to 3 minutes.
Season with salt and ground black pepper.
Tranfer to serving plate. Serve!
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Serving: 3g | Calories: 191kcal | Carbohydrates: 11g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 728mg | Potassium: 729mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10625IU | Vitamin C: 38.3mg | Calcium: 132mg | Iron: 3.2mg