Adobong Kangkong with a Twist

Ingredients

• 500 grams (1.1 lbs) kangkong (water spinach), washed and trimmed 500 grams (1.1 lbs) kangkong (water spinach), washed and trimmed
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon chili flakes (adjust according to spice preference) 1 teaspoon chili flakes (adjust according to spice preference)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Sauté the minced garlic and sliced onion until fragrant and golden brown.
3. 3.
   Add the kangkong to the pan and stir-fry for 2-3 minutes until wilted.
4. 4.
   In a small bowl, mix together the soy sauce, vinegar, oyster sauce, sugar, and chili flakes.
5. 5.
   Pour the sauce mixture over the kangkong and stir well to coat the leaves evenly.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and transfer to a serving dish.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Kangkong — Make sure to wash and trim the kangkong thoroughly to remove any dirt or impurities before cooking.

Tips & Tricks

• For a milder version, reduce the amount of chili flakes or omit them altogether.
• Add a squeeze of calamansi or lime juice before serving for a tangy twist.
• Serve with a side of steamed rice and a fried egg for a complete meal.
• Feel free to add other vegetables such as bell peppers or mushrooms to enhance the dish's texture and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Adobong Kangkong hot as a main dish with steamed rice. Garnish with chopped spring onions for added freshness and a pop of color.

Presentation advice

Arrange the cooked kangkong neatly on a serving plate, ensuring that the glossy sauce is evenly distributed. Sprinkle some chili flakes on top for an extra touch of spiciness. Serve with a side of steamed rice and a wedge of lime for an appealing presentation.