Kangkong is also known as Water Spinach or Water Morning Glory. It is very popular in Sout-East Asia and commonly taken as a salad or stir-fried side along with the meals.

It is sought after for its succulent, slightly sweet, and mucilaginous stem and leaves. The stem is hollow and smooth, and often cut and stir-fried along with seeds, beans, or tofu, or pork.

Nutrition profile of Water Spinach

Water Spinach is highly nutritious, loaded with minerals, vitamins, fiber, and antioxidants.

  1. It carries nearly zero calories, hence can work wonders when added on a regular basis to your meals.
  2. As a nutrient dense green, Kangkong carries multiple health benefits for the bones, liver, heart, and skin, and hair.
  3. Kangkong is rich in Vitamin A, Iron, Calcium, Manganese, B Vitamins, Magnesium, and Potassium.
kangkong-water-spinach
Water Spinach – Morning Glory

Water Spinach Stir-fry Recipe

This stir-fry recipe is super simple and an easy turnaround. Few other ingredients such as peanuts, or pork, preserved or fermented soybeans or fried tofu can also be added per your taste, so feel free to experiment along with.

This recipe is great for Diabetics, new mothers, cancer patients, for children, and for heart patients.

kangkong-recipe-water-spinach
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Water Spinach – Kangkong Stir-Fry

This stir-fry recipe is super simple and an easy turnaround. Few other ingredients such as peanuts, or pork, preserved or fermented soybeans or fried tofu can also be added per your taste, so feel free to experiment along with.
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Asian
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: green vegetable
Servings: 2 people
Author: Nidhi Bansal
Cost: $3

Ingredients

  • 300 g Water Spinach (Kangkong) One Medium-sized bunch
  • 2 Garlic Cloves 1 tablespoon peanut oil or
  • 1½ tbsp Roasted Sesame Seeds
  • 1 tsp Rock Salt To taste or 1 tsp Naturally Brewed Soy Sauce
  • Dried Red Chili Optional
  • 1 Medium Onion Optional
  • 1 tbsp Peanut Oil Or Mustard oil or Sesame oil

Instructions

  • Wash and chop the kangkong stem into 1″ long pieces and coarsely chop the leaves.
  • Finely chop the onion and garlic.
  • Heat the pan. Add oil and let it heat slightly.
  • Add the dried chili. Add garlic and onion and keep stirring till they turn slightly brown.
  • Add kangkong and salt and keep the heat to medium-low.
  • Cook till the stem and leaves wilt off, nearly 7-8 minutes.
  • Sprinkle sesame seeds on top of it and serve with rice. Enjoy!

Notes

In case you are adding tofu or peanuts, or fermented beans to the recipe, please make sure you cook them or roast them slightly at first in little oil and keep aside. They can be added to the stir-fry in the end along with sesame seeds, mixed and served.

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