Easy Kangkung stir fry or water spinach stir fry, with just 3 ingredients that take only 15 minutes.

It is ideal for your Sri Lankan rice and curry menu and full of nutrition.

Kangkung is also a mid-aquatic plant in tropical areas growing along the riverside and wetlands.

It is full of vitamins A, C, Iron and Calcium. This makes kangkung with its texture and leafy flavour suitable for stir-fries, soups and salads,

Menu Ideas with Kangkung Stir Fry

• Menu 1
  • White rice, Sri Lankan yellow rice.
  • Pumpkin curry(Sri Lankan wattakka curry).
  • BEETROOT CURRY(Sri Lankan recipe).
  • KALUPOL- SRI LANKAN CHICKEN CURRY(spicy black chicken curry).
  • with this kangkung stir fry.
• Menu 2
  • BASMATI COCONUT RICE(Indian rice recipe)
  • cabbage curry with coconut milk
  • SRI LANKAN CHILLI FISH CURRY(miris malu).
  • Served with kangkung stir fry.
  • SRI LANKAN POL SAMBOL(Coconut Sambol).
    
• Menu 3
  • Indonesian rendang beef
  • GHEE RICE.
  • Sri Lankan Potato curry(ala kiri hodi).
  • served with this kangkung stir fry.
  • Poppadam

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Tips to make the best kangkung stir fry

• Use fresh kangkung for the stir fry. they should be green, not yellow or wilting.
• Maintain low-medium heat to make the kangkung stir fry.
• Avoid using high heat for a long time as you need to avoid overcooking the leaves.
• You can add as much spiciness as you need.
• You can add fried sprats, shrimp, sliced chicken, and tofu to make the kangkung stir fry into a meal.

utensils and appliances needed

• Chopping board and knife.
• Large frying pan.
• Bowl to serve.

Storing

Reccomend to consume within 24 hours.

Reheating

Can consume at room temperature within 24 hours.

Freezing

Avoid freezing.

recipe difficulty-easy

Ingredients to make Kangkung stir fry

Ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of Oil

5 garlic cloves finely sliced

2-3 tablespoons of Soya sauce

1/2 teaspoon chilli flecks

1 bunch of kangkung

How to make kangkung stir fry

Please make sure to read the recipe instructions carefully to avoid mistakes.

NOTES

Since I wanted to keep the recipe as simple as possible and let the soya and garlic add flavour to the leaves, you might find it too bland for your taste.
In this case, I have given a few add-on ingredients to make it spicier and different.

Wash the kangkung leaves, drain and separate the leaves with the thin stalks from the yellowed and thick stalks. set aside.

Place a pan over low heat, pour oil, let it heat for a minute and add the slivers of garlic to slightly brown.

Add chilli flecks and let it brown slightly. 1-2 minutes and immediately add Soya sauce, leave it to simmer on low fire for 2 minutes.

Add the Kangkung(water spinach) and leave it to cook under low heat until it completely wilts. season with salt if needed.

Serve over warm rice and your favourite curry dishes.

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