Kangkung Tumis Kacang Merah - stir-fry of kangkung with red beans

Ingredients

• 375 gkangkung (water spinach)
• 25 gcooked aduki beans
• ½ tspkecap manis
• 1 tspsalt
• ½ tsppalm sugar
• 200 mlwater
• 2 tbspoil
• 4 clovesgarlic
• 3red chillies
• 1tomato
• 2 cmfresh ginger

Instructions

1. 1

   Make the paste

   Pound or grind the garlic, red chillies, tomato and ginger into a paste.

2. 2

   Fry the paste

   Heat the oil in a pan and fry the paste for 3 minutes.

3. 3

   Add the beans

   Add the cooked aduki beans and mix them through the paste.

4. 4

   Cook the kangkung

   Add the kangkung and stir-fry until soft.

5. 5

   Finish the dish

   Add the water, kecap manis, salt and palm sugar. Cook until done.

What is kangkung tumis kacang merah?

Kangkung tumis kacang merah is a vegetable stir-fry combining kangkung, also called water spinach, with red beans. Kangkung is widely used in Indonesian and other Southeast Asian cooking, where it is often cooked quickly with aromatics and seasoning.

Here, garlic, chilli, tomato and ginger form the flavour base, while aduki beans add a mild, earthy contrast. The final addition of water helps the greens cook through and brings the seasoning together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The kangkung and beans contribute most of the dish’s carbohydrate, while the oil supplies most of its fat; the beans provide some protein. Pair a serving with a protein-rich food and rice or another grain to make the plate more balanced.

The aromatic paste

Garlic, chillies, tomato and ginger are pounded or ground together before they go into the pan. A fairly even paste spreads their flavour through the oil and the vegetables.

Use fewer chillies if you prefer a gentler heat, but keep the other paste ingredients in proportion so the dish retains its savoury, aromatic character.

Fry the paste first

Frying the paste for 3 minutes gives the aromatics time to release their fragrance into the oil. Stir as it cooks so the mixture does not catch on the bottom of the pan.

Add the beans after this stage and mix them well, allowing them to pick up some of the seasoned oil before the greens go in.

Cook the kangkung gently

Add the kangkung once the beans are coated, then stir-fry until the leaves and stems have softened. Keep the vegetables moving so they cook evenly.

Kangkung wilts as it heats, so judge the stage by its texture rather than its initial volume. The recipe calls for it to be soft before the water and seasonings are added.

Balance the seasoning

Kecap manis brings sweetness and savoury depth, while palm sugar adds another touch of sweetness and salt provides balance. The tomato in the paste contributes a tangy note.

Add the specified water along with the seasonings and cook until done. Stir to distribute the liquid and seasoning through the beans and greens.

Serve it with

Serve the stir-fry alongside plain rice to make a simple meal, or offer it as a vegetable side with other Indonesian-style dishes. Rice also soaks up the savoury cooking liquid.

For a fuller plate, pair it with a protein-rich dish, such as tofu or tempeh. Keep the stir-fry in the role of the vegetable component.

Recipe notes & tips

• Wash the kangkung thoroughly and drain it well before cooking.
• Cut the kangkung into manageable lengths so it is easier to stir-fry.
• Grind the paste evenly so its ingredients distribute through the dish.
• Stir the paste while frying to help prevent it catching in the pan.
• Use cooked beans, as specified, so they need only to be mixed through and warmed.
• Taste the finished dish before serving and adjust the seasoning to your preference.

Variations

• Milder heat: Use fewer red chillies in the paste.
• More beans: Increase the cooked aduki beans for a bean-forward version.
• Extra protein: Serve with tofu or tempeh alongside.
• Different greens: Use another leafy green if kangkung is unavailable, adjusting the cooking until it softens.
• Rice accompaniment: Serve with plain rice to make the cooking liquid easy to enjoy.

Common mistakes to avoid

• Adding the greens too early: Fry the paste for the stated 3 minutes first so the aromatics cook in the oil.
• Skipping the bean mix: Stir the beans through the paste before adding kangkung so they are coated.
• Cooking by volume alone: Look for softened leaves and stems rather than judging the greens while raw.
• Letting the paste catch: Stir it as it fries and moderate the heat if it begins to stick.
• Using uncooked beans: Start with cooked aduki beans as the recipe specifies.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a moderate heat until steaming hot throughout, adding a small splash of water if it seems dry.

Frequently asked questions