Kangkung Javanese-style

Kangkung Javanese-style

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This is a tasty stir-fry using water spinach or kangkung, as it is called in Indonesia. It is wonderful served alongside fish, crab or meat, but also great for a vegetarian meal. Serve with steamed white rice.

Ingredients

Quantity Ingredient
150g kangkung
60g unsalted peanuts, (about 5 tablespoons)
2 tablespoons peanut or vegetable oil
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, grated
1 fresh red chilli, deseeded and finely chopped
2 tablespoons oyster sauce

Method

  1. Pick through the kangkung. Trim the stems and rinse the leaves well in cold water. Shake off the excess water and cut the spinach into 6-7 cm pieces. Set aside.
  2. Toast the peanuts for 5-6 minutes in a dry frying pan, stirring frequently. Allow to cool a little and then rub off the brown skins if necessary. Roughly chop the nuts and set aside.
  3. Heat the oil in a wok or frying pan, then add the garlic, ginger and chilli. Stir-fry briefly, or just until the garlic is lightly golden, then add the oyster sauce and kangkung. Stir-fry for another 2-3 minutes until the spinach is slightly softened but still a bit crispy and green. Arrange the kangkung on a platter and sprinkle with the chopped peanuts. Serve at once.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again