Kangkung (water spinach) has been the most generous one in our garden this mid-autumn. If we don't have anything else to harvest, we will have kangkung. We have been harvesting kangkung weekly in autumn season. With its cut and come again personality, you don't need much space to grow them. Twenty-ish degree Celsius (minimum) and plenty of water (moisture) during their growing season, reward guaranteed from kangkung.
A small corner where most of our kangkung supply came from.
My favourite kangkung dish is to stir-fry it with chillies and shrimp paste (belachan) which is a popular dish in Malaysia which we call 'Kangkung goreng sambal belacan'. Eating out at any of Malaysia local family restaurant and you see this dish on the menu.
But I decided to try something new.
So I was flicking through Gordon's Great Escape Southeast Asia recipe book and saw one of the recipe "stir-fried water spinach with garlic, fish sauce and lime" at the Vietnam section and decided to try it with some minor changes. The recipe instructed to blanch the kangkung first. But I did not blanched the kangkung as it will wilted rather quickly when stir-fry in a wok from experience. I think you can use this recipe as well for sweet potato young shoots. Liz (Suburban Tomato) asked me weeks ago how to prepare sweet potato young shoots. Sweet potato young shoot and kangkung plants are related and belong to the same family with morning glory.
Stir-fried kangkung with garlic, fish sauce and lime
1 bunch washed kangkung (cut abouth the length of match)
2 tbsp vegetable oil
4 garlic cloves finely chopped
1 tbsp fish sauce
1/2 tbsp oyster sauce
juice of 1~2 limes ( 1 lime was more than enough for me)
- Heat vegetable oil
- Saute garlic until fragrant
-Toss in water spinach and stir
-Add fish sauce, oyster sauce and lime. Mix well.
-Stir until kangkung has wilted and quickly transfer to plate.
Quick to prepare.
Convenient for busy mother.