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Stir-fried Kangkung (Water Spinach) with Chili Recipe

Wednesday, November 20, 2013 | Labels: , |

Kangkung or water spinach is a very popular vegetable in South East Asia, offered up in many different versions.  This crunchy and nutritious vegetable are typically stir-fried with garlic, chili and a Malaysian specialty is with the pungent yet extremely fragrant belacan (shrimp paste).  For today, we just cooked the vegetables simply with red chili peppers, lots of garlic and some soy sauce.  Another variation is to cook these vegetables with fermented bean curd or fu yue (yet another pungent Chinese condiment), take a look here.

claypot chicken (2 of 5)

This humble vegetable makes great stir-fries and can be found easily in most Asian grocery stores if you live outside of Asia.  The stalks of this unique vegetables are hollowed out, hence the extra crunchiness.  Do give this a try soon!

claypot chicken (1 of 5)

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

Serving suggestion: with steamed rice


1/2 kg kangkung or water spinach, soaked in water for cleaning, sliced to 4 inch lengths
6 cloves garlic, minced roughly
4 red chili peppers, sliced (remove seeds if you prefer less spicy)
2 tablespoons soy sauce or to taste (I used Yuen Chun's)
Small pinch of salt


Firstly, blanch the vegetables in boiling water for 2 minutes. 

Remove and drain.  Set aside.

Heat up wok until almost smoking.  Add 2 tablespoons cooking oil and swirl to coat.  Turn heat to low and add garlic and red chili peppers.  Stir-fry till fragrant.  Add in soy sauce, taking care not to splatter.  Turn heat to high.  Add in vegetables and give the whole dish a few good turns.  Sprinkle with salt.  Allow to cook for another 2 minutes (there's no need to turn the vegetables too much).

Dish out and serve with steamed rice.


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