Stir-fried kangkong with cashews

Kangkong (or water spinach) is a popular Southeast Asian dark green leafy vegetable. Widely used across Southeast Asia for various dishes (such as Malaysia’s kangkung belacan), it is frequently used in stir-fries, soups or salads. This recipe offers a unique twist by pairing kangkong with feta cheese and sumac as a delightful new way of enjoying this versatile vegetable.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 3 bunches kangkong (water spinach)
• 2 tbsp vegetable oil
• 3 garlic cloves, finely chopped
• 1 cup broad beans, podded
• ½ cup cashews
• 1 cup Vietnamese mint leaves
• 1 lemon, juiced
• 150 g Persian feta
• Salt and black pepper
• A pinch of sumac

Instructions

1. Ensure the kangkong is washed and rinsed well, then trim the roots.
   
2. Heat the oil in a wok or large frying pan over high heat, then add the kangkong. Stir-fry, tossing, until the leaves wilt, then add the garlic and cook until fragrant. Add the broad beans and cook, tossing, until heated through. Remove the greens to a serving bowl.
   
3. Return the pan to the heat with the cashews and cook, tossing, until golden and toasted.
   
4. To serve, sprinkle the stir-fried kangkong with Vietnamese mint leaves, squeeze over lemon juice, crumble over feta and sprinkle with salt, pepper and a pinch of sumac. Finish with the toasted cashews.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fuss Free & Fragrant

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G