This dish is simplicity itself.
Kankun (sometimes written as Kangkung) is a Sri Lankan leafy vegetable (Ipomoea aquatica). It is also known as water morning glory, marsh glory, swamp cabbage (!) and water spinach. It’s good and is a rich source of vitamins (particularly A, B and C), iron, protein, calcium, amino acids and anti-oxidants.
Ipomoea aquatica (AKA Kankun)
In Sri Lanka it is often prepared as an aside to rice and curry, a kind of devilled kankun with red chilli flakes and dried fish or prawns. Whilst tasty enough (bar the dried fish which I extract from everything!) I think it is much better prepared with garlic in a stir-fry to eat with grilled fish or meat or even as a substantial dish in itself (triple the ingredients below for that!).
Stir-fried Garlic Kankun Ingredients:
- One large bunch of kankun
- 6 garlic cloves roughly chopped
- Pinch of red chilli flakes (just for a hint…remember it’s about the garlic & kankun here)
- Slug (about 1 tbsp. soya sauce)
- Oil to fry
- Pepper to taste
Method:
Wash the kankun leaves well and chop roughly. Heat some oil in a wok but do not let it get too hot (burnt garlic is not good). Add garlic and chilli flakes and stir fry for a minute or so. Add the kankun, mix well for 30 seconds. Add soya sauce and pepper, mix and cover wok for 30 seconds. Take off the fire and serve with grilled fish or meat with rice or noodles.
Stir-fried Garlic Kankun
