Stir-fried Water Spinach (Side)
A favourite served at Din Tai Fung gets a healthy make-over. Water spinach, commonly known as kangkong, is rich in fibre, magnesium, vitamins A and C and is very low in calories. Word of caution: do not eat it raw as it may carry parasitic cysts from the waterways that are its natural habitat.
Yield
4 servingsPrep
5 minCook
5 minReady
12 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
water spinach (kang kong)
fresh, washed |
* |
| 1 | tablespoon |
coconut oil
or peanut oil |
* |
| 3 | cloves |
garlic
to 5 cloves, minced finely |
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
chili pepper flakes
red chili flakes (optional) |
* |
| Sea salt and pepper to taste | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
water spinach (kang kong)
fresh, washed |
* |
| 15 | ml |
coconut oil
or peanut oil |
* |
| 3 | cloves |
garlic
to 5 cloves, minced finely |
|
| 118 | ml |
water
|
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
chili pepper flakes
red chili flakes (optional) |
* |
| Sea salt and pepper to taste | |||
Directions
Heat the oil in a wok over high heat. Add the garlic and cook for about 40 seconds, until fragrant.
Add the water spinach. Watch as the large bunch wilts and shrinks.
Pour in the water and cover with a lid for 1 minute for stalks to steam through.
Add the sesame oil, chili flakes, if using, salt and pepper. Toss with chopsticks.
Transfer to a plate and serve hot with your other mains and sides.
Note: You can replace the water spinach with dou miao for another Singapore classic.
Traditionally, peanut oil is used instead of coconut oil.
However, peanut oil contains predominantly omega-6 fatty acids, which we tend to get too much of, distorting the important omega-3 / omega-6 ratio required for health. In addition, it is one of the most pesticide sprayed crops.
As such, it should be used only occasionally for stir-frying.
Note: S (water spinach)
