Tumis Kangkung Stir-Fried Water Spinach
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.
Ingredients
- 1 lb water spinach (kangkung) or regular spinach, stems trimmed
- 2 tbsp vegetable oil
- 6 cloves 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
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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.
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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.
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3
Heat the 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the 6 cloves 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.
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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.
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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.
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6
Transfer immediately to a serving plate. Serve hot alongside steamed rice.