Sauté de liseron d’eau au poulet
Ingredients
- 1 botte de liseron d'eau
- 200 g de poulet haché
- 2 gousses d'ail pelées, dégermées et écrasées
- 1 oignon pelé et coupé en tronçons
- 1/2 cuil. à café de gingembre haché
- 1 cuil. à café de sauce d'huîtres
- 1/2 cuil. à café de sel
- Poivre
- 1 cuil. à soupe d'huile de tournesol
Instructions
On commence par prélever la partie tendre des tiges, un peu comme des brèdes chouchoux.
Rincer les tiges et égoutter.
Dans une poêle ou dans un wok, faire revenir les oignons dans l'huile chaude.
Rajouter l'ail et le gingembre, mélanger.
Puis ajouter la viande hachée, en mélangeant bien, et en émiettant la viande pour que les morceaux ne s’agglutinent pas.
Saler et poivrer.
Ajouter le liseron et la sauce d'huîtres, tout en remuant régulièrement.
Rectifier l’assaisonnement, si nécessaire.
Notes
Servir avec du riz
Nutrition Information
Yield 4 portions Serving Size 1Amount Per Serving Calories 18Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 147mgCarbohydrates 2gFiber 1gSugar 2gProtein 1g
RECIPE IN ENGLISH:
Chicken Water Spinach Stir Fry
For years I’ve been seeing water spinach on the exotic stalls of my grocery store, but not knowing how to prepare them or even how they would taste I never bought any! I was afraid they would taste bitter!
This Summer, I met a Thaï couple while walking in the alleys of a gastronomic event in Clermont-Ferrand – they were selling all sorts of veggies – when I saw those water spinach again! The husband was explaining how to prepare them with shrimps to the lady standing next to me. It came to mind that the process was about the same as we cook our greens/’brèdes’ in Reunion. So I got a bunch of them!
I had some left over ground chicken from the day before, my mind was made up! I had found my recipe!
Chicken Water Spinach Stir Fry
Ingredients
- 1 bunch of water spinach
- 7 oz / 200 g of ground chicken
- 2 cloves garlic, peeled, degermed and pureed
- 1 onion, peeled and cut in wedges
- 1/2 teaspoon of ginger, crushed ginger or finely chopped
- 1/2 teaspoon oyster sauce
- Salt
- Freshly ground black pepper
- 1 tbsp sunflower oil
Instructions
Start by trimming the ends of water spinach and rinse under cold water to clean.
Drain and cut into 2-inch pieces. Set aside.
Heat oil over high heat in a large skillet or a wok. Once the oil is hot, add onion wedges, garlic and ginger in the pan. Stir for 30 seconds or until fragrant.
Add ground chicken and stir continuously to seperate the meat.
Add water spinach to the pan, followed by oyster sauce, salt and pepper.
Stir fry for about 40 seconds to a minute, until the vegetable is wilted and covered by the sauce evenly.
Notes
Serve immediately with rice.
Nutrition Information
Yield 4 servings Serving Size 1Amount Per Serving Calories 143Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 54mgSodium 220mgCarbohydrates 4gFiber 1gSugar 1gProtein 13g
Plus de recettes ?!
Peut-être sur Instagram ?
J’espère que vous allez revenir
Bonjour Sia,
Je m’y remets tout doucement avec ce confinement. J’ai posté quelques photos sur Instagram, les recettes vont suivre, promis ^_^
A venir, des pâtes fraîches, du pain, …
A très vite, abonnez-vous pour être informée de nouvelles publications.
Bon dimanche,
Plume