Kangkong in Oyster Sauce

Ingredients:

• 1 small bunch kangkong (about 1 ½ “ diameter)
• 1 TBS Oyster sauce
• 1 TBS Hoisin sauce
• 1 tsp. Soy sauce
• 1 tsp. Aji Mirin or ¼ tsp sugar (optional)
• 1 tsp. Shaosing wine or Sherry
• 2 cloves garlic minced
• 1 tsp. slivered ginger root
• 1 shallot sliced or ¼ c minced onion
• 1 TBS  Cooking Oil
• 1 tsp. Sesame Oil (optional)

Combine oyster sauce, Hoisin sauce, soy sauce, Aji Mirin or sugar, and the Shaosing wine in a small bowl and set aside.

Wash kangkong very well.  Separate the leaves from the stem and stalk.  Cut or snap the tender stems and stalks to about 2 inches. Heat about ½ cup water in a wok and drop in the stalks and stems first.  Stir or turn over with a pair of tongs.  Simmer covered for about a minute then add the leaves.  Do the same for about a minute or so until stems are crisp tender and the leaves are wilted.  Remove from the skillet or wok, drain and set aside.

Rinse and dry the same wok or skillet then add the cooking oil. Heat at med-low.  Sauté the garlic and the ginger root together until garlic is fragrant and tan colored then drop in the shallot.  Sauté until shallot is transparent and soft.  Add the soy sauce mixture and heat until bubbling.  Drop in the kangkong, stir for a few seconds until heated through.  Taste and add salt if needed.  Drizzle with sesame oil if desired.

Serve hot.  This can be eaten alone with rice as a main dish or as a side dish.

Fresh spinach can be used in lieu of kangkong.