'Stir-fried Komatsuna, Water Spinach Style' is a confident creation by Mr. Ryuji, perfect for when water spinach isn't available. The umami of seafood is condensed with fish sauce and oyster sauce, and stir-frying quickly over high heat creates a unique texture and aroma. This buzzy recipe makes nutritious and inexpensive komatsuna incredibly delicious.
Ingredients
Main Ingredients (1-2 servings)
- Komatsuna 230g
- Garlic 15g
- Red chili peppers 2
Seasonings
- [A] Fish sauce 2 tsp
- [A] Oyster sauce 1 tsp
- [A] MSG(Ajinomoto) (MSG) 5 dashes
- Rice oil 1 tbsp
- Sesame oil 1/2 tbsp
- Black pepper to taste
- Sake 1 tbsp
- Salt 1 pinch
Steps
- Wash 230g komatsuna, then separate the stems from the leaves.
- Cut the komatsuna stems into 4-5cm lengths, and roughly chop the leaves.
- Crush 15g garlic and roughly mince it.
- In a bowl, combine 2 tsp fish sauce, 1 tsp oyster sauce, and 5 dashes MSG(Ajinomoto) (MSG), then mix to create the seasoning sauce. 【Tip!】 The MSG(Ajinomoto) (MSG) may sink, so mix it thoroughly.
- Add 1 tbsp rice oil to a frying pan, then add all of the roughly minced garlic.
- Sauté the garlic over medium heat; once fragrant, add 2 red chili peppers.
- Add the komatsuna stems to the frying pan and stir-fry.
- Once the komatsuna stems are somewhat stir-fried and glossy, add the komatsuna leaves and stir-fry over medium-high heat.
- Add the prepared seasoning sauce, scraping it thoroughly from the bottom with a spatula to coat everything.
- Add 1 pinch salt to adjust the seasoning.
- Add 1/2 tbsp sesame oil and black pepper to taste, then mix everything.
- Finally, add 1 tbsp sake and stir-fry until the alcohol evaporates, allowing the flavors to meld.
- Serve on a plate and enjoy!
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