Inspired by: Kangkung goreng
- Pitta seasonJun – Sep in the north
- All year
Water Spinach with Ginger (Kangkung)
- Serves
- 4
- Portion
- ≈100 g
- Time
- 10 min
- Texture
- Tender
- Season
- Pitta season (summer)All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Water spinach (kangkung / kalmi) | (or spinach) | 400 g | 2000 g | |
| Sesame (til) oil | 2 tsp | 10 g | 50 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Soy sauce / tamari (gluten-free) | 2 tsp | 10 ml | 50 ml | |
| Kashmiri chilli powder (mild) | pinch (optional) | 0.2 g | 1 g | |
| Vegetable stock (no onion–garlic, home-made) | 2 tbsp | 30 ml | 150 ml |
Method
How to cook it
Step 1: Cut stems and leaves separately.
Step 2: Stir-fry ginger; add stems 2 minutes, leaves and stock 1 minute.
Step 3: Season with soy.
Nutrition
Per serving, estimated
Low salt · 0.4 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromBelacan (shrimp paste) and garlic→Toginger and soy
Appears in
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