Besides the Sambal Kangkong, this Thai-style stir-fry is equally popular across South-East Asia.
It is also a plant with many different names; the Kangkong is also known as Water Spinach, Chinese Water Spinach, River Spinach, Ong Choy or Ong Choi, Chinese Morning Glory, Water Morning Glory or Chinese Water Morning Glory. (What a mouthful!)
Regardless of what you'd like to call it, this recipe requires quite a bit of vegetables because they will shrink substantially in the wok.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes: 4 servings (to be served with rice)
Ingredients 400g kangkong
2 cloves garlic, smashed and kept whole
3 small chillies (chilli padi), sliced open but kept whole
2 tablespoons oil
1 tablespoon salted soybean paste
1 tablespoon fish sauce
1 tablespoon oyster sauce
¼ cup chicken broth
large pinch of sugar
Wash kangkong and cut into 1.5-inch pieces, separating the stems from the leaves. Drain well and spin them dry.
Combine the salted soybean paste, fish sauce, oyster sauce and chicken broth into a small bowl.
Heat the oil in a large wok over high heat.
Add the garlic and stems into the wok.
Toss the stems around for 1 minute then add the leaves, chillies and the sauce.
Sprinkle a large pinch of sugar.
Stir to coat evenly with sauce then remove from heat.
To prevent the residual heat from over-cooking the vegetables, transfer immediately onto a serving dish.
Enjoy atop brown rice (or other carbs of your choice).