Adobong Kangkong (Water Spinach Adobo, Egg-Free)
A simple yet flavorful Filipino dish made with water spinach cooked in adobo sauce. Gluten-free and egg-free.
Ingredients
- 2 bunches Kangkong (Water Spinach)
- 1/4 cup Coconut Aminos
- 2 tbsp Apple Cider Vinegar
- 4 cloves Garlic
- 1/2 tsp Black Peppercorns
- 1 leaf Bay Leaf
- 1/4 cup Water
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash the 2 bunches of Kangkong (Water Spinach). Trim off any tough stems. Cut the kangkong into 5.08 cm lengths.
- 2Place a 25.4 cm skillet over medium heat. Add the 4 cloves of Garlic, minced, to the skillet. Sauté the garlic until it is fragrant, about 1 to 2 minutes. Do not let it brown.
- 3Pour the 1/4 cup of Coconut Aminos and 2 tablespoons of Apple Cider Vinegar into the skillet. Add the 1/2 teaspoon of Black Peppercorns and the 1 leaf Bay Leaf. Stir everything together and bring the liquid to a gentle simmer over medium heat, about 100°C.
- 4Add the cut kangkong to the skillet. Add the 1/4 cup of Water. Stir gently to coat the kangkong with the sauce. Cover the skillet and cook for 5 to 7 minutes, or until the kangkong is tender but still has a slight crispness. Stir occasionally.
- 5Remove and discard the 1 leaf Bay Leaf from the skillet.
- 6Serve the Adobong Kangkong hot over the 4 cups of Cooked 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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