Adobong Kangkong (Water Spinach)

Posted byNoriePosted inRecipe, Salad, Side dishes, Vegetables

I sometimes make this when I have plenty of kangkong in the garden.

If the kangkong came from the store, rinse very very well in running water.  Commercial kangkong may be growing in stagnant water overseas and the kangkong are known to have parasites that can harm you.  Cook them well and don’t eat them uncooked.

Ingredients:

  • 1 bunch kangkong cut up 1” long
  • 2 to 3 cloves garlic, crushed
  • 1 TBS vinegar
  • 1 TBS water
  • 1 tsp. salt
  • 1 tsp Shaoxing wine (optional)
  • 1 TBS Olive oil or cooking oil

Boil water in a sauce pot.  Pre-cook the cut-up kangkong in the boiling water until it changes color to dark green (blanching) and cooked to crisp-tender. Drain and set aside.

Sauté 2 to 3 cloves of garlic, crushed, in 1 TBS. olive oil until golden and have released their fragrance. Drop in the kangkong.  Add 1 TBS. vinegar, water and 1 tsp salt.  Add 1 tsp. Shaoxing wine (optional).  Simmer covered for a few minutes then stir or turn over a few times.

You may opt to add 1 TBS. oyster sauce too but optional.