Yen Can Cook ~ Stir Fried Water Spinach (Kangkung) with Shrimp Paste (Non Spicy Version)
A super simple vegetable stir fry for today’s post.
Water spinach or more commonly known as Kangkung (in Malay), is a type of long, leafy green vegetable with hollow stems that grows in water or damp soil. It’s name in Mandarin, Kōng Xīn Cài 空心菜 which means “hollow heart vegetable”, can very much describe the vegetable’s characteristics.
Here in Malaysia, the most popular way to cook Kangkung is with sambal belacan, which known as Ma Lai Fung Kong in Chinese restaurants or Dai Chow. But today’s recipe is a simpler and non spicy version, stir fried with shrimp paste, which I used it in THIS RECIPE before.
Ingredients (Serve: 3-4)
500g water spinach (Kangkung)
3 cloves garlic, sliced/minced
1.5 teaspoons shrimp paste
1 teaspoon sugar or to taste
30ml water
Cooking oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Step 1: Wash the Kangkung thoroughly and discard the fibrous section close to the root. Divide the kangkung into the stems and leaves sections. Cut the stems into 5cm lengths.
Step 2: Heat up cooking oil in a wok in high heat, saute the garlic and until browned and fragrant.
Step 3: Put in the stems part and water, stir fry for 1-2 minutes then add in Add the shrimp paste.
Step 4: Add the leaves and continue to stir fry for another 1 minute. Season with sugar.
Step 5: Serve.
HAPPY COOKING! #dudukrumahagain #stayhealthy
Though it looks simply, this kangkung dish is really delicious. 🙂
Tekkaus, what version you have in your family since you kids are still young? Spicy or non spicy version?
I see you add water when you stir-fry your vegetables. I don’t do that anymore since I noticed that vegetables tend to leak water once they’ve been dished up and left sitting on the plate. P/S: Sorry, I must have my kangkung fried in chilli paste (no belacan still ok), otherwise tak “shiok”.
Kris, no need to say sorry, I personally like sambal belacan version too 😛
The stir fry would be rather dry if I didn’t add water. 🙁
You have given me some ideas because I bought a bottle of the shrimp paste after reading your earlier post! Will be frying kangkung soon. But mine will have chilies. LOL!
PH, read your post and yours definitely looked more vibrant!
I am craving to eat Fried Kangkung now. I also need spicy versions.
I missed eating my Thai mother’s raw kangkung with spicy sambal dipping. You will sweat buckets of water. LOLOL
TM, I never eat raw Kangkung before, does it has strong “green vegetable” taste?