Tumis Kangkung Stir-Fried Water Spinach

Name: Tumis Kangkung Stir-Fried Water Spinach
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lb water spinach (kangkung) or regular spinach, stems trimmed; 2 tbsp vegetable oil; 6 garlic cloves, minced; 4 shallots, thinly sliced; 2 red fresno or bird's eye chili, thinly sliced; 1/2 tsp fermented shrimp paste (terasi) or 1 tsp fish sauce; 1 tbsp gluten-free soy sauce or tamari; 1 tbsp gluten-free oyster sauce or hoisin sauce; 2 tbsp water; 1/4 tsp salt

A fast and fiery Indonesian stir-fry of water spinach (or regular spinach) with garlic, shallots, and chilies in a savory, garlicky sauce. One of the most popular vegetables dishes across Indonesia and Southeast Asia, it is on the table in under 15 minutes.

18 minEasyServes 4120 cal/serving

IndonesianSideStovetopVeganLow CarbDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-Free

Ingredients

1 lb water spinach (kangkung) or regular spinach, stems trimmed
2 tbsp vegetable oil
6 garlic cloves, minced
4 shallots, thinly sliced
2 red fresno or bird's eye chili, thinly sliced
1/2 tsp fermented shrimp paste (terasi) or 1 tsp fish sauce
1 tbsp gluten-free soy sauce or tamari
1 tbsp gluten-free oyster sauce or hoisin sauce
2 tbsp water
1/4 tsp salt

Instructions

1

Wash and drain the 1 lb stems trimmed water spinach (kangkung) or regular spinach thoroughly. Cut any long stems into 3-inch pieces and keep leaves whole.
2

In a small bowl, mix together the 1 tbsp gluten-free soy sauce or tamari, 1 tbsp gluten-free oyster sauce or hoisin sauce, and 2 tbsp water. Set aside.
3

Heat the 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the 6 minced garlic cloves, 4 thinly sliced shallots, 2 thinly sliced red fresno or bird's eye chili, and 1/2 tsp fermented shrimp paste (terasi) or 1 tsp fish sauce. Stir-fry for about 30 seconds until fragrant.
4

Add the water spinach (kangkung) or regular spinach to the wok. Toss quickly with tongs or a spatula. Pour the sauce mixture over the top.
5

Stir-fry over high heat for 2-3 minutes, tossing constantly, until the greens are just wilted but still vibrant. Season with 1/4 tsp salt to taste.
6

Transfer immediately to a serving plate. Serve hot alongside steamed rice.

Questions

How long does Tumis Kangkung Stir-Fried Water Spinach keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tumis Kangkung Stir-Fried Water Spinach?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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