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Vegan South-East Asian Recipes
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Kang kong stir fry
from: Missy Wombat

My other half works in East Timor and since most people cook on a kerosene cooker this recipe is fairly typical of how he uses his modo-tahan


  • kangkong (you can substitute spinach)
  • 1 tablespoon sesame oil
  • 1/2 onion
  • 4 cloves garlic
  • 1 piece ginger or galangal
  • 1 chili pepper
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • sesame seed
  • basil leaves, fresh

Wash, trim and dry kangkong.

In a wok or skillet, heat oon sesame oil over medium-high heat.

Add chopped onion, chopped garlic cloves and a peeled and minced ginger.

Stir-fry for a minute or so until the onion begins to turn translucent.

Add the kangkong, finely chopped bird chili pepper, water and soy sauce.

Continue to stir-fry just until the kangkong wilts, about another minute.

Plate with a garnish of toasted sesame seeds or ripped Thai basil leaves.