Stir-fried water spinach, or kangkung tumis as we call it in Indonesian, is a vibrant and flavorful dish that’s incredibly popular in Southeast Asian cuisine. It’s quick, easy, and delivers a satisfying crunch in every bite. The best part? You only need a handful of fresh ingredients and 15 minutes to whip up this deliciousness. Whether you’re a seasoned chef or a cooking newbie, I guarantee you’ll nail this recipe on the first try.
A Culinary Adventure in Every Bite
My first encounter with stir-fried water spinach was in a bustling street food market in Jakarta. The aroma of garlic and chilies filled the air, tantalizing my senses. I watched in awe as the vendor masterfully tossed the greens in a fiery wok, the flames dancing beneath. That first bite was pure magic—a delightful balance of earthy, savory, and spicy flavors.
Inspired by that experience, I’ve experimented with countless variations of this dish over the years. Today, I’m thrilled to share my foolproof recipe and expert tips to help you create your own stir-fry masterpiece.
Gather Your Ingredients:
- 1 bunch water spinach (about 1 pound), tough stems trimmed and chopped into 2-inch pieces
- 3 cloves garlic, minced
- 1 small red chili, thinly sliced (or more, to taste)
- 2 tablespoons vegetable oil
- 1 tablespoon oyster sauce (vegetarian alternatives available)
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- Salt and pepper, to taste
Ingredient Alternatives:
- No water spinach? You can substitute with other leafy greens like choy sum, spinach, or morning glory.
- Spice it up! Add a pinch of crushed red pepper flakes or a dash of your favorite hot sauce.
- Vegetarian? Swap oyster sauce with vegetarian stir-fry sauce or mushroom sauce.
Tools of the Trade:
- Wok or large skillet
- Cutting board
- Knife
- Cooking spoon or spatula
Let’s Get Cooking:
- Prep your greens: Rinse the water spinach thoroughly under cold water and pat dry. Trim off any tough stems and chop into 2-inch pieces.
- Heat things up: Place your wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom.
- Sauté the aromatics: Add the minced garlic and sliced chili to the hot oil. Stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic!
- Add the star of the show: Toss in the chopped water spinach. Stir-fry for 2-3 minutes, or until the leaves wilt slightly but still retain their vibrant green color.
- Season to perfection: Pour in the oyster sauce, soy sauce, and sugar. Stir-fry for another minute, ensuring the sauce coats the greens evenly.
- Taste and adjust: Take a moment to taste and adjust the seasoning with salt and pepper according to your preference. Remember, it’s always better to under-season and add more later.
Chef’s Tips for Stir-Fry Success:
- High heat is key: Using high heat ensures your greens cook quickly and evenly without becoming soggy.
- Don’t overcook: Water spinach cooks quickly. The goal is to achieve a tender-crisp texture.
- Get creative with your protein: Add some protein to your stir-fry! Tofu, tempeh, chicken, beef, or shrimp are all delicious additions.
Stir-fried water spinach in a wok
Plating and Presentation:
Transfer your culinary masterpiece to a serving platter. Garnish with extra chili slices for a pop of color and an extra kick. Serve your stir-fried water spinach immediately as a side dish with steamed rice and your favorite protein.
Delicious Discoveries Await:
Stir-fried water spinach is a true testament to the beauty of simplicity in cooking. With just a few steps, you can create a flavor-packed dish that’s both healthy and satisfying. Don’t be afraid to experiment with different seasonings and ingredients to make it your own. And most importantly, have fun!
A table setting with stir-fried water spinach
What are your favorite stir-fry combinations? Share your culinary adventures in the comments below! Don’t forget to check out our other delicious stir-fry recipes like our guide on How to Make Stir-fried Rice Cakes with Vegetables for more culinary inspiration.
