Kang Kong Stir Fry Recipe

Name: Kang Kong Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kangkong (you can substitute spinach); 1 tablespoon sesame oil; 1/2 onion; 4 cloves garlic; 1 piece ginger or 1 piece galangal; 1 chili pepper; 2 tablespoons water; 1 tablespoon soy sauce; sesame seeds; basil leaves, fresh

Servings: persons

kangkong (you can substitute spinach)
1 tablespoon sesame oil
1/2 onion
4 cloves garlic
1 piece ginger or 1 piece galangal
1 chili pepper
2 tablespoons water
1 tablespoon soy sauce
sesame seeds
basil leaves, fresh

1
Wash, trim and dry kangkong.
2
In a wok or skillet, heat oon sesame oil over medium-high heat.
3
Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
4
Stir-fry for a minute or so until the onion begins to turn translucent.
5
Add the kangkong, finely chopped bird chili pepper, water and soy sauce.
6
Continue to stir-fry just until the kangkong wilts, about another minute.
7
Plate with a garnish of toasted sesame seeds or ripped Thai basil leaves.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: kangkong (you can substitute spinach), 1 tablespoon sesame oil, 1/2 onion, 4 cloves garlic, and more.

Yes, Kang Kong Stir Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kang Kong Stir Fry

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