Adobong Kangkong (Egg-Free)
A vegetarian Filipino side dish of water spinach (kangkong) cooked adobo style. Absolutely egg-free.
Ingredients
- about 450 g Water Spinach (Kangkong)
- 1/4 cup Soy Sauce
- 2 tbsp White Vinegar
- 4 cloves Garlic
- 1 tbsp Vegetable Oil
- 1 tsp Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the water spinach by washing it thoroughly. Peel and mince the 4 cloves of garlic.
- 2Heat the 1 tablespoon of vegetable oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the minced 4 cloves of garlic and sauté for 1 to 2 minutes, until it smells fragrant and is lightly golden. Do not let it burn.
- 3Add the about 450 g of water spinach to the skillet. It may seem like a lot, but it will wilt down.
- 4Pour in the 1/4 cup of soy sauce and the 2 tablespoons of white vinegar. Sprinkle in the 1 teaspoon of sugar.
- 5Stir everything together gently to coat the water spinach. Cook for 5 to 10 minutes, stirring occasionally, until the water spinach is tender and bright green. The liquid should have reduced slightly.
- 6Taste a piece of the water spinach to check for tenderness. It should be cooked through but still have a slight crispness.
- 7Serve the Adobong Kangkong hot, ideally with rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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