Adobong Kangkong (Water Spinach Adobo)
A simple yet flavorful Filipino side dish made with water spinach cooked in adobo sauce. A quick and easy dairy-free option.
Ingredients
- about 450 g Kangkong (water spinach)
- 1/4 cup Soy sauce
- 1/4 cup Vinegar
- 3 cloves Garlic
- 1/2 tsp Black peppercorns
- 1 tbsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the kangkong by washing it thoroughly. Peel and mince the 3 cloves of garlic.
- 2Heat 1 tablespoon of vegetable oil in a 25.4 cm skillet over medium-high heat, which is about 190°C. Add the minced garlic and sauté for about 30 seconds until it smells fragrant, being careful not to burn it.
- 3Add the about 450 g of kangkong to the skillet. Stir-fry for 1 to 2 minutes until the kangkong just begins to wilt.
- 4Pour in the 1/4 cup of soy sauce and the 1/4 cup of vinegar. Add the 1/2 teaspoon of black peppercorns.
- 5Continue to cook, stirring occasionally, for 3 to 5 minutes, or until the kangkong is tender to your liking and the sauce has reduced slightly. The liquid should look a little thicker.
- 6Serve the Adobong Kangkong hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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