Low Fat Tumis Kangkung
Discover a healthier twist on a beloved Indonesian classic with this "Low Fat Tumis Kangkung" recipe! Featuring tender water spinach stir-fried to perfection, this dish is a quick, nutritious option that’s packed with flavor without unnecessary fats. Infused with aromatic garlic, shallots, and a hint of chili for optional heat, it’s complemented by low-sodium soy sauce and an optional dash of vegetarian oyster sauce for depth. Ready in just 17 minutes, this recipe is perfect for busy weeknights and pairs beautifully with steamed rice or as a side dish to your favorite meal. Whether you’re seeking a vegan option or simply a light, savory addition to your table, this low-fat stir-fried water spinach delivers vibrant flavor and wholesome goodness every time.
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Recipe Information
Ingredients
- 300 grams Water spinach (kangkung)
- 3 cloves Garlic, finely chopped
- 2 small Shallots, finely sliced
- 1 medium Red chili, thinly sliced (optional)
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Oyster sauce (optional, for added flavor; choose vegetarian oyster sauce for vegan option)
- 0.25 teaspoon Salt
- 0.25 teaspoon White pepper
- 3 tablespoons Water
- 1 teaspoon Vegetable oil
Instructions
Rinse the water spinach (kangkung) thoroughly to remove any dirt or grit. Trim the roots and tough stems, leaving the tender leaves and stems. Set aside to drain.
Heat 1 teaspoon of vegetable oil in a large non-stick skillet or wok over medium heat.
Add the chopped garlic and sliced shallots to the pan. Stir-fry for 1-2 minutes until fragrant and lightly golden.
If using, add the sliced red chili to the skillet and stir-fry for another 30 seconds to release its aroma.
Increase the heat to high. Add the water spinach to the skillet in batches if necessary, as the leaves will wilt and shrink as they cook.
Drizzle the water spinach with 1 tablespoon of low-sodium soy sauce and 1 teaspoon of oyster sauce (optional). Stir to evenly coat the vegetables.
Add 3 tablespoons of water to the skillet to create steam and help the water spinach cook evenly. Cover the skillet with a lid and let it steam for 1 minute.
Uncover the skillet, sprinkle the cooked water spinach with 0.25 teaspoon of salt and 0.25 teaspoon of white pepper. Stir well to combine and taste, adjusting seasoning if necessary.
Once the water spinach is tender and bright green (about 5-7 minutes total cooking time), remove it from the skillet.
Transfer the low-fat tumis kangkung to a serving dish. Serve immediately alongside steamed rice or as a complement to a main meal.
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.7 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
