Stir Fry Water Convolvulus , Long Beans, Stink. Beans With Dried Shrimps

I had this at the restaurant and I tried to replicate it from my kitchen.  Water Convolvulus with long beans and stink beans ....stir fry with dried shrimps and shrimp paste.  A wonderful combination! Love it and I will surely cook this again.  The flavor is exactly like Sambal Belacan Kangkong except that it has stink beans and long beans in it.  Thumbs up ! WB loves it coz he loves the stink beans. It is his favorite and you can imagine how much rice he took with this dish .  I want to encourage him to eat more fish and veggies...so I will be cooking more veggie dishes from now on :)

Stir Fry Water Convolvulus , Long Beans,  Stink. Beans With Dried Shrimps

- from WB's Kitchen

Ingredients:

300 gm water convolvulus -  use only the young leaves and stems

10 strings of  long beans - cut into 1" length

100 gm stink beans- halved

3 tbsp of dried shrimps - soak , rinsed and chopped fine

3 cloves of garlic - crushed

1/2 thumb size shrimp paste mixed with 3 tbsp of water- into a paste

3 to 4 bird's eyes chillies - deseed and chopped fine

2 tbsp of vegetable cooking oil

Method:

Heat up oil in wok till smoking hot, add in garlic, chillies and sauteed till fragrant , add in the dried shrimp and continue to stir fry till the dried shrimps till fragrant.  Add in the shrimp paste , long beans, water convolvulus and stink beans . Stir fry till the vegetables has soften. Cover lid for 5 minutes. Open lid and dish out the vegetable and serve hot with rice.

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Ojingeo Bokkeum - Korean Spicy Stir Fry Squid

This is one of the most popular spicy  dishes in Korean cuisine.  I replaced squid with cuttlefish...my favorite seafood which I can indulge in once in a while.  I took full advantage of the chance when I saw some nice ones being sold at Tesco.  I saw this dish when I googled for nice korean dishes and straight away fell in love with it the moment I set my eyes on the photo that comes with the recipe.  It looks delicious and I knew I had to try it out or I won't be able to sleep a wink :)  I replaced not only the squid but also the zucchini with water convolvulus ( water spinach ) or local name ' kangkung ' .  The main sauce ingredients are gochujang ( fermented chili pepper paste ) and gochugaru ( chili pepper flakes ) and for an authentic dish, there simply is no substitute for them.  This recipe is hot but not fiery hot.  The red chilli sauce adds a burst of spicy flavor to the crisps carrots and tender cuttlefish.  I can eat  two bowls of rice with just this dish :)  If you love korean cuisine, you must not miss this out, definitely not ! I will cook this again for sure !

Ojingeo Bokkeum - taken from Korean Bapsang

Ingredients :

1 medium size squid ( abut 400 grms) * I  replace with cuttlefish ( blanch in boiling water and drain dry)
1/2 medium carrot
1/2 medium onion * I omit this
1/2 medium zucchini * I replace with water convolvulus/kangkung  ( blanch in boiling water and drain dry)
1 green or red chili pepper
2 scallions
1 tbsp of vegetable oil
1 tbsp of sesame oil

Sauce:
2 tbsp korean chili pepper sauce ( gochujang)
1 tbsp korean chili pepper flakes ( gochugaru )
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon sesame seeds
pinch black pepper

Combine all of the sauce ingredients in a small bowl.

Clean the squid (see below). Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). (You can skip the scoring, but it helps the squid pieces hold more sauce and gives them an interesting look.) Cut into about 1-inch wide and 2-inch long bite size pieces. (Do not make the pieces too small as they will shrink when cooked.) Cut the tentacles into the same lengths. Mix the squid with the sauce and marinate while preparing vegetables.

Thinly slice the onion. Juliene carrots into fine matchsticks . Cut the chili peppers diagonally into 1/2-inch thick strips. Cut the scallions 2-inches long.

Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini ( water convolvulus ) , peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes. Push the vegetables to the sides of the skillet. Add the marinated squid ( cuttlefish) and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). Stir to mix the vegetables and the squid( cuttlefish) well for a minute. Drizzle the sesame oil over. (Do NOT overcook, or the dish will be watery and the squid (cuttlefish) tough.)  

Serve hot with rice.

Enjoy !