Water Spinach Stir Fry (Kangkung Thel Dala)

Prep Time: 5 Min    |   Cook Time: 10 Min    |   Ready In: 15 Min

"Water spinach also known as Kangkung grown as a leaf vegetable, its also called as River spinach, Water morning glory and Water convolvulus. This crunchy stir fry is with a oriental touch to the traditional dish. Its enhance the taste of the Water Spinach With kidney beans, just give a try you'll love it!"



200 Grams Water Spinach (fresh and washed)
1 Small Red Onion (chopped)
6 Clove Garlic (Chopped)
2 Tablespoon Oil (Sunflower)
1 Tablespoon Soy Sauce (light)
2 Teaspoon Oyster Sauce
2 Teaspoon Mushroom Sauce (optional)
50 Grams Boiled Kidney Beans (optional)


Step 1
Make sure to find fresh Water Spinach (Kangkung) for this dish. Separate leaves and the stem part of the Water Spinach by cutting into two parts. Heat up the oil in a medium sized wok or a sauce pan for 2 minutes then add all the stem parts of the Water Spinach & fry it for 3 minutes.
Step 2
Once the water spinach stem parts start to change colour add chopped red onion & chopped garlic to the sauce pan and let it fry for about 2 minutes. Then add leaf part of the Water Spinach to the sauce pan & fry it for further 1 minute.
Step 3
Add light Soy Sauce & Oyster Sauce mix them all well together and cook for further 2 minutes. Optionally you can add boiled kidney beans (alternatively you can use baked beans too) at this stage with mushroom sauce to give a extra kick to this Water Spinach stir fry.

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