Stir-Fried Water Spinach

Origin: Overall Indonesia


  • 250 g water spinach, cut into 5 cm length
  • 5 pc small red or green chillies / bird chillis, finely sliced
  • 5 pc shallots, finely sliced
  • 3 gloves garlic, finely sliced
  • 1 cm galangale, crashed
  • salt to taste

Stir-Fried Water Spinach

Have you ever asked yourself what is actually the secret tricks of making a delicious asian stir fry dish? The answer is just simple as to make it ;-).
1st. Sufficient spices, means more is better than less.
2nd. Stir-fry the spice until fragrant or you can smell the good aroma then proceed to the next step.
Have a nice try & enjoy our spicy stir-fried water spinach. Good Luck …


  • Trim and discard the bottom coarse, hard end of the water spinach.
  • Cut the remaining part into 5 cm lengths, keeping the leaves separate from the stems.
  • Rinse in a cold water separately. Set aside to drain.
  • Heat 2 tbsp oil in a wok or frying pan and stir fry shallot, garlic, chilli and galangale.
  • Stir all the time until fragrant and you smell the good aroma.
  • Add the stem part of the water spinach, stir and cook for 1-2 minutes.
  • Add the leafy parts. Cook briefly until just wilted.
  • Add salt to taste and take the wok away from the heat to prevent overcoked.
  • Serve hot with rice and other accompaniments (ex. "Fried Tofu and Tempeh").
Keyword vegetarian, water spinach

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