Water Spinach Gapao Rice

This is a record of when I made a stir-fry using plenty of water spinach and sweet basil grown in my own planter.

It was early summer, and every morning when I watered them, they had such vitality that I could clearly see they had grown since the day before. Since the planter was getting crowded, I chose the most vigorous stems to harvest.

Ingredients

Water spinach, sweet basil, chicken breast, garlic, chili pepper, oyster sauce, fish sauce, sugar, salt, vegetable oil, rice

Instructions

Preparation

Cut the water spinach into large pieces and pick the basil leaves. Cut the chicken breast into coarse pieces and rub with a little salt. Thinly slice the garlic and cut the chili pepper into rounds.

Stir-frying

Heat vegetable oil in a wok and stir-fry the garlic and chili pepper.

Once fragrant, add the chicken breast.

When the chicken changes color, add the water spinach.

Turn up the heat to stir-fry the water spinach, then add 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar.

Finally, add the basil, stir quickly to combine, and turn off the heat.

Serve over rice (I used brown rice this time) and it's ready.

Finished dish

Aftertaste review 🤤🤤🤤🤤🫥

The flavor was the usual Gapao stir-fry and was perfect.

I made this dish wanting to fully enjoy the crunchy water spinach, but considering the balance with the chicken, I think I should have added about twice as much as I did this time.

Or perhaps I just added too much chicken😅 Balance is important in meat and vegetable stir-fries.