Stir-fried Water Spinach (Tumis Kangkung)

Ingredients

• 1 bunch (approx. 250g) water spinach (kangkung), trimmed and cut into 2-3 inch pieces
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 2-3 red chilies (or bird's eye chilies for spicier), sliced diagonally
• 1/2 teaspoon shrimp paste (terasi), optional, crumbled
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt (or to taste)
• 2 tablespoons cooking oil
• 2 tablespoons water (optional, if needed)

Instructions

1. Heat cooking oil in a large wok or frying pan over medium-high heat.
2. Add minced garlic and sliced shallots. Sauté until fragrant and slightly golden, about 1-2 minutes.
3. Add sliced red chilies and crumbled shrimp paste (if using). Continue to stir-fry for another minute until chilies are fragrant.
4. Add the water spinach to the wok. Stir-fry quickly to combine with the aromatics.
5. Pour in the oyster sauce, light soy sauce, sugar, and salt. Continue to stir-fry vigorously.
6. If the pan seems too dry, add 2 tablespoons of water to create a little steam and help cook the kangkung.
7. Cook for only 2-3 minutes, or until the water spinach is just wilted but still retains a slight crunch. Do not overcook.
8. Remove from heat immediately and serve hot.