Sambal Kangkong (Stir-Fried Water Spinach with Chili Paste)

Stir-Fried Water Spinach with Chili Paste, also known as Sambal Kangkong, is a popular dish in Peranakan cuisine. This flavorful and spicy stir-fry is a perfect accompaniment to any meal.

Sambal Kangkong (Stir-Fried Water Spinach with Chili Paste)

Ingredients

  • 1 bunch water spinach (kangkong), washed and cut into 2-inch lengths
  • 3 tablespoons chili paste (sambal)
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 red chili, sliced (optional for extra heat)

Instructions

  1. Heat the vegetable oil in a wok or large pan over medium heat.
  2. Add the minced garlic and stir-fry for 1-2 minutes until fragrant.
  3. Add the chili paste and stir-fry for another minute.
  4. Add the water spinach and toss to coat in the chili paste mixture.
  5. Stir in the sugar, soy sauce, and oyster sauce. Cook for 3-4 minutes until the water spinach is tender but still vibrant green.
  6. If using, add the sliced red chili and stir-fry for an additional minute.
  7. Transfer to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
8g
Protein
5g
Fat
9g

Supplies

Wok or large pan Knife Cutting board

Tools

Stove Serving dish

Serving suggestions

Sambal Kangkong is best served with steamed rice or as a side dish to complement a main course.

Tips & tricks

For a milder version, reduce the amount of chili paste used in the recipe.

Cost

$8