Adobong Kangkong (Water Spinach)

Ingredients

• 1 lb Water Spinach (Kangkong)
• 1/4 cup Soy Sauce
• 2 tbsp White Vinegar
• 4 cloves Garlic
• 1/2 tsp Black Peppercorns
• 1 tbsp Vegetable Oil

Instructions

1. 1Thoroughly wash the 1 lb of Water Spinach (Kangkong) under cool running water. Shake off any excess water.
2. 2Finely mince the 4 cloves Garlic and prepare the 1/2 tsp Black Peppercorns by lightly crushing them. Heat 1 tbsp Vegetable Oil in a 10-inch skillet over medium-high heat (about 375°F or 190°C).
3. 3Once the oil is shimmering, add the minced garlic and crushed black peppercorns to the skillet. Sauté for about 30-60 seconds, until the garlic is fragrant and lightly golden, being careful not to burn it.
4. 4Add the washed 1 lb of Water Spinach (Kangkong) to the skillet. Cook, stirring occasionally, for 2-4 minutes, or until the spinach has wilted down significantly.
5. 5Pour in the 1/4 cup Soy Sauce and 2 tbsp White Vinegar. Stir everything together to coat the spinach evenly. Continue to cook for another 2-3 minutes, allowing the sauce to slightly reduce and the flavors to meld.
6. 6Remove the skillet from the heat. Serve the Adobong Kangkong hot.

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