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