Tumis Kangkung
In this recipe
About this recipe
Tumis Kangkung is the 15-minute green side dish on countless Indonesian tables: high heat, garlic, chili, and water spinach tossed until just wilted.
Speed is the technique. If you walk away, the greens go limp and lose their fresh taste.
Serve immediately beside any fried or grilled main. It balances richer dishes beautifully.
Prep & cook time
- Prep8 minutes
- Cook7 minutes
- Total15 minutes
- Servings3 servings
- LevelEasy
Tools you need
- Wok or large skillet
- Tongs
- Colander
Ingredients
- 2 bunches water spinach, cleaned and cut into lengths
- 4 cloves garlic, sliced
- 5–8 red chilies, sliced (to taste)
- 1/2 teaspoon shrimp paste (optional)
- 1 tablespoon oyster sauce or light soy sauce
- 1/4 teaspoon salt, or to taste
- 2 tablespoons oil
- 1 tablespoon water, if needed
Directions
- Dry the greens well after washing so the wok stays hot.
- Heat oil until shimmering. Sauté garlic, chilies, and shrimp paste until fragrant.
- Add water spinach all at once. Toss on high heat 1–2 minutes.
- Season with oyster sauce or soy sauce and salt. Add a spoon of water only if the pan is dry.
- Stop when the stems are tender-crisp and leaves are bright.
- Serve at once.
Kitchen tips
- Separate thick stems and add them a few seconds before the leaves.
- High heat prevents watery stir-fry.
- Skip shrimp paste for a cleaner, kid-friendlier aroma.
- Do not cover the wok—trapped steam softens the greens.
Serve with
- Warm rice
- Fried tempeh
- Grilled fish
- Sunny-side egg
How to store
Best eaten immediately. Leftovers keep 1 day but will soften.
Common mistakes
- Low heat that stews the greens in their own liquid.
- Over-salting before tasting the oyster sauce.
- Crowding a small pan so everything steams.