Stir-Fried Water Spinach (Kangkung)

Common in Southeast Asia, water spinach has a pleasingly mild flavor. All but the bottom half of the stems are used in cooking. Wash in several changes of cold water to remove sand or soil. If you can't find water spinach in your local Asian grocery store, use regular spinach and cook two minutes. Roasted peanut oil's flavor is bolder than peanut oil, but you can use the regular version.

Yield: 6 servings (serving size: about 1/3 cup)

Ingredients

• 1  tablespoon  roasted peanut oil
• 1  large garlic clove, minced
• 1/2  teaspoon  sugar
• 2  pounds  water spinach, trimmed and cut into 2-inch pieces (about 16 cups)
• 2  tablespoons  low-sodium soy sauce
• 1/4  teaspoon  black pepper

Preparation

1. Heat roasted peanut oil in a large nonstick skillet over medium-high heat. Add minced garlic to pan; stir-fry for 30 seconds or until golden. Add sugar and water spinach to pan; stir-fry 3 minutes or until spinach wilts. Add soy sauce; stir-fry 1 minute. Remove from heat; stir in pepper.

Nutritional Information

Calories:

54 (43% from fat)

Fat:

2.6g (sat 0.4g,mono 1.1g,poly 0.9g)

Protein:

4.3g

Carbohydrate:

5.8g

Fiber:

3.3g

Cholesterol:

0.0mg

Iron:

2.7mg

Sodium:

349mg

Calcium:

119mg