Kangkong is rich in iron, calcium, phosphorus, carotene, vitamins A, B1 and C and has a lot of health beneficial amino acids .It is also called as water spinach. There are many recipes using kangkong as the main ingredient. Here is a Sri Lankan way of cooking kankong as a stir fry. In Sri Lanka we call this plant as ‘kankun’.So here is the Sri Lankan Kankun stir fry Recipe


Bunch of  Kankun

1 medium sized  onion sliced

1-2 tbspn maldive fish (optional)

1 tbspn of chili flakes

1 garlic clove crushed

Salt to taste

2 tbspn oil


Wash & clean kankun.Remove the matured parts of stem.

Slice kankun thinly.

Keep aside.

Heat oil in a frying pan. When oil is hot, add chopped garlic. Once it become aromatic, add sliced onions. Stir until golden brown.

Once onion is tender add Maldive fish.Then add chili flakes. Mix well & add salt.

Once the mix is tempered,add thinly sliced kankun & mix well.

Adjust salt & remove kankun from heat. The heat of the pan will make kankun to cook. If not kankun will be over cooked with flame.

Sri Lankan style kankun dish is ready to serve & this is well going with plain rice.