Stir-Fried Water Spinach (Kangkung)

Photo: Randy Mayor; Styling: Cindy Barr

Common in Southeast Asia, water spinach has a pleasingly mild flavor. All but the bottom half of the stems are used in cooking. Wash in several changes of cold water to remove sand or soil. If you can't find water spinach in your local Asian grocery store, use regular spinach and cook two minutes. Roasted peanut oil's flavor is bolder than peanut oil, but you can use the regular version.

Yield: 6 servings (serving size: about 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 43%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.3g
  • Carbohydrate: 5.8g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 349mg
  • Calcium: 119mg

Ingredients

  • 1 tablespoon roasted peanut oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon sugar
  • 2 pounds water spinach, trimmed and cut into 2-inch pieces (about 16 cups)
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon black pepper

Preparation

  1. 1. Heat roasted peanut oil in a large nonstick skillet over medium-high heat. Add minced garlic to pan; stir-fry for 30 seconds or until golden. Add sugar and water spinach to pan; stir-fry 3 minutes or until spinach wilts. Add soy sauce; stir-fry 1 minute. Remove from heat; stir in pepper.
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