Cah Kangkung (Stir-Fried Water Spinach)

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Cah Kangkung (Stir-Fried Water Spinach)

Photo: You Le / Unsplash

10m

Prep

5m

Cook

4

Servings

Easy

Difficulty

Crunchy water spinach stir-fried in minutes with garlic, shallot, chili and a splash of oyster sauce. A fast, everyday green side dish to eat with rice.

#indonesian#water-spinach#greens#stir-fry#garlic#chili#wok

Servings

4

Ingredients

Nutrition

calories90

protein4g

carbs8g

fat6g

fiber3g

Per serving

Steps

Prepare the greens

Wash the water spinach well. Cut off the tough bottom ends. Cut into 6 cm pieces, keeping the stems and leaves in separate piles.

Fry garlic, shallot and chili

Heat the oil in a wok over high heat. Fry the garlic, shallots and chilies for 30–60 seconds until they smell good. Don't let the garlic burn.

Add the stems

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Add the leaves and sauce

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Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Prepare the greens

Wash the water spinach well. Cut off the tough bottom ends. Cut into 6 cm pieces, keeping the stems and leaves in separate piles.

Fry garlic, shallot and chili

Heat the oil in a wok over high heat. Fry the garlic, shallots and chilies for 30–60 seconds until they smell good. Don't let the garlic burn.

Add the stems

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the leaves and sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Indonesia and Southeast Asia📅 Traditional🥬 ID

Kangkung, or water spinach, grows quickly in wet fields, ponds and riverbanks, so it is one of the cheapest vegetables in Indonesia. It has hollow stems that stay crunchy when cooked.

'Cah' comes from a Chinese word for stir-frying, showing the Chinese influence on Indonesian home cooking.

⭐ Why It's Famous

It takes only five minutes and turns a cheap green into something garlicky and delicious.

💡 Fun Fact

A spicier version, kangkung belacan or plecing kangkung from Lombok, uses shrimp paste and a fresh tomato sambal.

🥬

Indonesia and Southeast Asia

-6.21°S, 106.85°E

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