Stir-fried Kang Kong with smoked bell pepper -Vegan recipe

Today, I’m here with another Asian side dish ‘Kang Kong stir-fry ‘ which is my daughter’s favorite. Kang kong – water spinach (pomoea aquatica) is a common ingredient in East and Southeast Asian dishes. I serve this fiber-rich side dish with Rice just like the Babok Choy stir-fry.

Here is a link for the recipe of Bok Choy stir-fry. 

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What are the health benefits?

Kang kong leaves are rich in Vitamin A, Vitamin C, Iron and  B vitamins. They also contain several other minerals like Magnesium etc.

1. They are fiber-rich

2.Good for treating Anaemia,

3. Relieving Indigestion, and Constipation

4.Good for heart and liver health

5.Good for Eye’s health

6. They  have Antidiabetic properties

Adding smoked Bell pepper will enhance both taste and multivitamin and mineral intakes.

Where to buy Kang kong leaves?

Mostly in any Asian markets or well-stocked supermarkets.


Difficulty Level Easy
Prep time  5 minutes
Cooking Time  5 minutes
Refrigerator life Better to eat when hot
Reheating method Thaw
Ingredients Measurement
Fresh Organic Kang Kong 220 gm – 1 pack
BellPepper -Smoked 1
Cooking oil – Olive/Coconut/Peanut oils 1 Tea Spoon
Lemon Juice 1/2 Table Spoon
Salt 1/2 Teaspoon
Ground white pepper powder 1/2 Teaspoon
Garlic, finely minced 1 Table Spoon/3 Cloves
Sesame 1 Table Spoon
Roasted Coconut Flakes and Peanuts 1/2 Cup


1. Trim the roots off just at the end and rinse the Kanog Kong thoroughly

2. Bring a large pot of water to boil. Add the washed, chopped Kanog Kong and cook about 40 seconds. Drain well

3. Combine the ground white pepper powder, lemon juice, salt, coconut oil, and water together in a small bowl. Whisk together well, set aside

4. Heat the vegetable oil in a wok over high heat until smoking. Add the minced garlic and saute 50 seconds and then add cooked Kang Kong leaves, stir well. Continue to cook while stirring regularly for about 1 minute

5. Add the smoked bell pepper chunks and stir

6. Add the mixture of pepper powder, lemon juice, oil, salt prepared in step 3 to the Kanog Kong, sprinkle the salt if desired. Give it a nice stir and cook until they turn brown and tender (around 2-3 minutes)

7. Transfer to a serving platter, garnish with sesame seeds,  roasted peanuts, roasted coconut flakes and serve immediately

Note: I have added unsalted roasted coconut flakes, peanuts and sesame seeds to enhance the protein intake, and the taste.


I hope you will try this Fiber-rich, Protein rich stirfry -vegan recipe and share the feedback in the comment section below.

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Thank you.

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8 Comments Add yours

      1. No problem 🙂 check out my blog when you get the chance 😁


  1. Rupa says:

    Nice receipes

    Liked by 2 people

  2. ilonapulianauskaite says:

    Good afternoon, i’m not a vegan, but sometimes i eat vegan food, thank you for you recipe, looks very tasty and i believe it is🤗

    Liked by 1 person

  3. Wow, I’ve seen these leaves at the Asian stalls at our local Farmer’s markets for years and never knew what it was! Now I know and i will definitely pick some up next time and make this recipe! BTW what do these leaves taste like? Do they have any flavor? Thanks.

    Liked by 1 person

    1. Kangkongs doesn’t have any flavour, they are quit mild and works well with any vegetables or seasonings. Thanks for visiting the blog.

      Liked by 1 person

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