Indian stir -fried Kangkong

Kangkong, morning glory, water spinach or water convolvulus  is used extensively in Thai, Lao, Cambodian, Vietnamese, Chinese and Malaysian  cooking.
In Malaysia and Singapore the leaves and some parts of the stem are stir-fried with a paste made from chili, garlic, shallots and shrimp paste (belacan).

It is also used in the Malaysian dish, Rojak whereby it is blanched and serve with rojak paste, pineapples, jicama, beansprouts etc.


Ingredients:

1 lb kangkong, washed and cut off some of the stems
2 garlic, crushed
1/4 cup sliced onions
1 small jalapeno, cut into 1/2 inch
salt

Method:

Gather kangkong in a bundle and cut into 1/2 inch length.

Heat some oil in a wok, add the garlic, onion and jalapeno. Add 1/4 tsp of salt. Stir fry for 1 minute or two, add the kangkong and cook for about 3 or 4 minutes. Add more salt if needed. Serve with rice.