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2 Serves
15 Mins
5 g
15 g
16 g
Using a mortar and pestle, grind the shallots and garlic together until they form a smooth, uniform paste.
Ingredients, vitamins, and health benefits
Shallot
Garlic
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Vitamin K
552 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
237 µg / 400 µgCalcium
142 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
824 mg / 4,700 mgSodium
97 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the vegetable oil in a wok or frying pan over medium-low heat. Add the prepared shallot and garlic paste and sauté until fragrant and lightly golden.
Stir in the sambal paste and continue to cook for another minute until the aromatics are well-incorporated and fragrant.
Add the water spinach to the pan. Toss quickly over high heat until the leaves are just wilted but the stalks remain crisp, then serve immediately.
Vegetable Oil
Sambal
Water Spinach
Vitamin A
532 µg / 900 µgVitamin C
38 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
552 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
237 µg / 400 µgCalcium
142 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
824 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0
g0
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g