Adobong Kangkong (Water Spinach Adobo)

Ingredients

• 1 bunch Kangkong (Water Spinach)
• 4 cloves Garlic
• 2 tbsp Soy Sauce (or Coconut Aminos)
• 2 tbsp Vinegar
• 1 tbsp Cooking Oil
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 25.4 cm skillet on the stovetop and set the heat to medium (176.7°C / 177°C). Add the 1 tablespoon of cooking oil to the skillet.
2. 2Add the 4 cloves of minced garlic to the skillet and cook, stirring constantly, for 1 to 2 minutes until it smells fragrant. Do not let the garlic turn brown.
3. 3Add the 1 bunch of kangkong (water spinach) to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the kangkong begins to wilt.
4. 4Pour the 2 tablespoons of soy sauce (or coconut aminos) and 2 tablespoons of vinegar into the skillet. Add the 1/4 teaspoon of black pepper.
5. 5Stir everything together and continue to cook for another 5 to 7 minutes, or until the kangkong is tender and most of the liquid has been absorbed into the leaves. Stir occasionally to prevent sticking.
6. 6Serve the Adobong Kangkong hot with rice.

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