Adobong Kangkong (Water Spinach Adobo)

Ingredients

• 1 lb Kangkong (water spinach)
• 1/4 cup Soy sauce
• 1/4 cup Vinegar
• 3 cloves Garlic
• 1/2 tsp Black peppercorns
• 1 tbsp Vegetable oil

Instructions

1. 1Prepare the kangkong by washing it thoroughly. Peel and mince the 3 cloves of garlic.
2. 2Heat 1 tablespoon of vegetable oil in a 10-inch skillet over medium-high heat, which is about 375°F (190°C). Add the minced garlic and sauté for about 30 seconds until it smells fragrant, being careful not to burn it.
3. 3Add the 1 lb of kangkong to the skillet. Stir-fry for 1 to 2 minutes until the kangkong just begins to wilt.
4. 4Pour in the 1/4 cup of soy sauce and the 1/4 cup of vinegar. Add the 1/2 teaspoon of black peppercorns.
5. 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.
6. 6Serve the Adobong Kangkong hot.

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