Filipino
Adobong kangkong
Water spinach adobo
Water spinach cooked quickly in garlic, soy sauce and vinegar, one of the cheapest ulam in the market.
- Serves 4
- Prep 10 min
- Cook 10 min
- Total 20 min
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Ingredients
8 items · serves 4- 2 bunches water spinach (kangkong), cut into 5 cm lengths, stems and leaves apart
- 6 cloves garlic, minced
- 1 medium onion, sliced
- 3 tbsp soy sauce (toyo)
- 2 tbsp cane vinegar (suka)
- 1 tsp brown sugar
- 1/4 tsp ground black pepper
- 2 tbsp cooking oil
Contains: soy, wheat. Check product labels: brands differ.
Steps
5 steps- 1Fry the garlic in the oil until golden, then lift out half of it for the topping.
- 2Add the onion and the kangkong stems and stir-fry for two minutes.
- 3Add the soy sauce, vinegar, sugar and pepper and let it bubble for a minute without stirring.
- 4Add the leaves and toss just until they wilt.
- 5Scatter over the fried garlic and serve straight away with steamed rice.