Tumis Kangkung (Water Spinach Stir-fry) with Garlic and Chili

A quick and easy Indonesian stir-fry featuring water spinach (kangkung) with a flavorful blend of garlic, chili, and a touch of shrimp paste for a savory depth.

Prep Time

10 minutes

Total Time

15 minutes

Calories

250 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.46/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Spicy

Ingredients

Servings

500gWater Spinach (Kangkung)(Washed and roughly chopped)

£2.50

4clovesGarlic(Minced)

£0.20

2piecesRed Chili Peppers(Sliced (adjust to taste))

£0.30

0.5teaspoonShrimp Paste (Terasi/Belacan)(Optional, but adds great flavor. Can be omitted for vegetarian version, increase salt if omitting)

£0.15

2tablespoonsVegetable Oil

£0.05

1tablespoonOyster Sauce(Optional, for added savory flavor)

£0.10

1teaspoonSoy Sauce(Optional, for depth of flavour)

£0.05

to tasteSalt(Adjust according to preference)

0.3teaspoonSugar(Balances the flavors)

2tablespoonsWater(If needed)

£2.50

Total Cost

£5.85

£1.46 per serving

Instructions

1.
Heat vegetable oil in a wok or large skillet over medium-high heat.
2.
Add the minced garlic and sliced chili peppers to the hot oil. Stir-fry until fragrant, about 30 seconds, being careful not to burn the garlic.
3.
Add the shrimp paste (if using) and stir-fry for another 15 seconds until it is fragrant.
4.
Add the chopped water spinach (kangkung) to the wok. Stir-fry continuously to prevent burning.
5.
Add the oyster sauce and soy sauce (if using), salt, and sugar. Stir-fry until the kangkung is wilted and tender, about 2-3 minutes. If the wok is too dry, add a tablespoon or two of water to create some steam.
6.
Taste and adjust seasoning as needed. Serve immediately as a side dish.

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My Notes

Nutrition Information

Nutrition per serving (150g)

250 kcal / 1046 kJ

Carbs

20g

8% of RDA

Fat

15g

21% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

6 g

7% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Don't overcook the kangkung, it should be tender-crisp.

Adjust the amount of chili peppers to your preferred level of spiciness.

For a vegetarian version, omit the shrimp paste and use a vegetarian oyster sauce substitute.

Kangkung cooks very quickly, so have all your ingredients prepped before you start cooking.

If you can't find kangkung, you can substitute with spinach or other leafy greens, though the flavor will be slightly different.

Cooking Equipment

Wok or large skillet

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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