Keto Stir-Fried Kangkong & Water Spinach with Garlic and Chili

1.Wash the kangkong thoroughly and drain well. Cut off the tough lower stems and chop the remaining kangkong into 5cm pieces, separating the stems from the leaves.

2.Heat the avocado or coconut oil in a large wok or skillet over high heat until shimmering.

3.Add the minced garlic and sliced red chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

4.Add the kangkong stems to the wok. Stir-fry for 1-2 minutes until they start to soften slightly.

5.Add the kangkong leaves to the wok. Pour in the soy sauce, fish sauce, erythritol (if using), white pepper, and water or chicken broth.

6.Continue to stir-fry vigorously for another 2-3 minutes, or until the kangkong is tender-crisp and bright green. Do not overcook.

7.Taste and adjust seasoning if necessary. Serve immediately as a side dish.