Quick and Easy Indonesian Tumis Kangkung - Morning Glory Stir Fried Recipe

Tumis kangkung or Kangkung stir-fried
Tumis kangkung or Kangkung stir-fried | Source

Tumis Kangkung

Kangkung or morning glory (Ipomoea aquatica) also known as water spinach and water convolvulus or swamp cabbage is a popular greens in East and Southeast Asia. This leafy green consider as poor's man dish since it's very cheap and available widely. Even it's available free in the rice fields.

The leaves and tender tops are often stir-fried or blanched/boiled as salad ingredients such as gado-gado (Indonesian salad with peanut sauce dressing). The most popular way to fix this green is stir-fried. This stir-fried dish often list on the restaurant menus.

If you are looking for quick, easy and healthy dish, then consider tumis kangkung or kangkung stir-fried. It works very well for busy home cook who try to serve multiply dishes for dinner or lunch with limited time. This stir-fried dish is one of popular menu on the restaurants. Even for Asian who are living abroad, this dish is very special considering water spinach is not easily available. Give a try to Indonesian style of garlicky kangkung stir-fried. It's low sodium, low in fat and has a lot of dietary fiber.


Kangkung/water spinach/morning glory
Kangkung/water spinach/morning glory | Source

What You Need for Fixing Tumis Kangkung

Ingredients:

1 bunch water spinach (kangkung) about 2 lbs , trimmed and cut

4 cloves garlic, finely chopped

1 tbsp vegetable oil

 Stir fry sauce:

2 tbsp oyster sauce

1 tbs light soy sauce

3/4 tsp sugar

1 tsp vegetable oil


How to Make Tumis Kangkung

  1. Cut and trim of water spinach leaves. Cut off the botton about 3-4 inches which is too fibrous. Then cut the trimmed spinach stem into 2-inches lengths. Tough stem parts can be split and blanced and serve it as salad. Wash and drain it well in a colander. Set aside.
  2. In a small bowl, combine oyster sauce, soy sauce, sugar and vegetable oil. Stir to mix well and set side.
  3. Heat 1 tbsp oil in a wok oer medium-high. Add garlic and stir fry for about 15 seconds or until fragrant. Add in water spinach and continue to stir until they are wilted. Then add stir fry sauce and toss with the water spinach to coat with sauce evenly. Cook for about 1 minutes and when the green starts releasing its juices, lower the heat. Stir for about another 30 seconds. Scoop them out and put them in a serving dish. Serve with warm steamed rice.

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