Stir fried water spinach is a common Asian vegetable dish of stir-fried water spinach (Ipomoea aquatica). It is a popular Asian vegetable dish commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China to Filipino, Indonesian, Malaysian, Singaporean, and Vietnamese cuisine in Southeast Asia; to Sri Lankan cuisine and Bengali cuisine in South Asia.
In Indonesia we call it Cah Kangkung or Tumis Kangkung. We stir fry the kangkung in a wok with lots of chillies and terasi (shrimp paste).
The recipe that my mom taught me it’s very simple and now I am going to share it to you all.
I N G R E D I E N T S
- Water Morning Glory (you can find these in the nearest Asian Store
- Sambal Oelek
- Terasi (shrimp paste) or dried shrimp, You can also find this at the nearest asian store
H O W T O P R E P A R E
- Divide your kangkung in 3 parts
- Warm your wok pan then add a little bit of oil
- Stir fry your shallots until it smells good
- Add in chillies and sambal oelek and terasi, fry them for a while like 1-2minutes
- Add in salt, sugar.. taste first, if you think the taste suits you
- Add your water morning glory, start with the branches first then the leaves
- Mix fast just until the kangkung is covered with the Sambal.
- Move aside your wok pan, You do not want your kangkung to be too soft, I prefer mine a bit crunchy