Water Spinach (or a.k.a. Kangkung in SEA) is easily available all year round and at a very affordable price in Malaysia. It’s also a family favourite when we eat out in Malaysia. Stirfried Water Spinach with Garlic (or Sambal Dried Shrimps) is how we liked it.
- 2 tbsp vegetable oil
- 8 or 50g cloves garlic, chopped roughly
- 100g shallots, halved and sliced thinly
- 450g water spinach (if possible, buy young ones)
- 1 tbsp fish sauce or light soy sauce
- some chopped red chilli as garnishing
- Cut away root of water spinach, if necessary and then cut remainder into approximately 5-7.5cm lengths (I cut them into 2-2.5cm length pcs). Discard hard stems. Wash a couple of times in water and drain well.
- Heat oil on medium heat. Add in shallots and garlic, stirfrying a couple of mins till garlic is light golden brown and shallots are translucent.
- Add in water spinach and quickly mix with shallots-garlic mixture in wok. Add a little water, lower heat and cover, letting water spinach cook for abt 5 mins.
- Remove cover, add in fish sauce or light soy sauce, stirring to mix with water spinach for abt 1 min.
- Serve immediately with some chopped chilli as garnishing.
Stirfried water spinach’s usually eaten as accompaniment to a meat or fish dish with steamed white rice.
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