Water Spinach Mushroom Hotplate


1 bunch of water spinach. Picked leaves, young stems. Washed.
200 g of oyster mushrooms. Sliced into 2 cm.
150 g of snapper fillets. Cut into 3x1½x½ cm.
2 tbsp of soy sauce.
½ tsp of sesame oil.
3 cloves of garlic. Finely chopped.
1 onion. Sliced lengthwise.
3 tbsp of oyster sauce.
1 large, red chili. Seeded. Sliced lengthwise into 1 cm.
1 cm of ginger. Sliced into 2 parts.
1 tsp of sugar.
1 tomato. Sliced lengthwise into 1 cm.
200 ml of water.

How to make:

Marinate fish with soy sauce, sesame oil, pepper.
Heat 1 tbsp of oil in nonstick skillet.
Fry fish on medium heat until cooked. Lift. Set Aside.
Saute garlic until fragrant.
Add onion. Stir.
Add mushrooms, chili, ginger. Stir briefly.
Add fish with oyster sauce, soy sauce, sugar.
Add tomato, water. Boil.
Heat hotplate.
Place water spinach on hotplate. Pour sauteed while hot. Let stand until cooked.
Serve immediately.

For 4 servings.

Culinary tip:

Heat the hotplate over the fire for five minutes. Sign the hotplate is ready to use is when dripped water onto, it dries instantly.

Healthy tip:

Protein in oyster mushroom is almost as high as animal protein. Oyster mushrooms also contain pleuran that can increase endurance as well as lovastatin on cholesterol-lowering drugs.

Nutritional facts per serving:

Calorie: 80 kcal
Protein: 10.7 g
Fat: 0.7 g
Carbohydrate: 9.1 g
Cholesterol: 13.9 mg
Fiber: 1.9 g

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