Stir-fried Water Spinach (Tumis Kangkung) Recipe

Stir-fried Water Spinach (Tumis Kangkung)

Ingredients

• 250g water spinach (kangkung), trimmed and cut into 5-7 cm pieces
• 3 cloves garlic, minced
• 3 shallots, thinly sliced
• 2-3 bird's eye chilies (cabe rawit), sliced (optional, adjust to taste)
• 1 cm belacan/terasi (shrimp paste), toasted or fried until fragrant (optional)
• 1 tbsp oyster sauce
• 1/2 tbsp soy sauce (or sweet soy sauce/kecap manis for a sweeter taste)
• 1/4 tsp salt (or to taste)
• 1/4 tsp sugar (or to taste)
• 2 tbsp water
• 2 tbsp cooking oil

Instructions

1. Wash the water spinach thoroughly under running water. Drain well and set aside.
2. Heat cooking oil in a wok or large frying pan over medium-high heat.
3. Add minced garlic, sliced shallots, and sliced chilies (if using). Sauté until fragrant, about 1-2 minutes.
4. If using shrimp paste, crumble it into the wok and stir-fry for another minute until fully dissolved and fragrant.
5. Add the water spinach to the wok. Stir-fry quickly until it starts to wilt, about 1-2 minutes.
6. Pour in the oyster sauce, soy sauce, salt, sugar, and water. Stir well to combine all ingredients evenly.
7. Continue to stir-fry for another 1-2 minutes, or until the water spinach is tender-crisp. Do not overcook to retain its crunchiness.
8. Taste and adjust seasoning if necessary.
9. Remove from heat and serve immediately with steamed rice.