Adobong Kangkong (Water Spinach Adobo) with Coconut Aminos

Name: Adobong Kangkong (Water Spinach Adobo) with Coconut Aminos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 bunches Water Spinach (Kangkong); 1/4 cup Coconut Aminos; 2 tbsp White Vinegar; 4 cloves Garlic; 1 tsp Black Peppercorns; 1 tbsp Coconut Oil; 4 cups Cauliflower Rice

A simple and flavorful Filipino side dish made with water spinach (kangkong) cooked in adobo sauce using coconut aminos as a soy-free substitute. Serve with cauli-rice.

25m4 servings

WHEAT-free

150 cal|5g protein|15g carbs|8g fat|4g fiber

Ingredients

2 bunches Water Spinach (Kangkong)
1/4 cup Coconut Aminos
2 tbsp White Vinegar
4 cloves Garlic
1 tsp Black Peppercorns
1 tbsp Coconut Oil
4 cups Cauliflower Rice

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

Instructions

1Wash and chop the water spinach.
2Heat coconut oil in a wok or large skillet over medium heat.
3Sauté garlic and peppercorns until fragrant.
4Add water spinach and stir-fry for 2-3 minutes until slightly wilted.
5Pour in coconut aminos and vinegar. Cook for another 2-3 minutes until the sauce is absorbed.
6Serve hot over cauliflower rice.

Substitutions

Soy Sauce → Coconut Aminos

Gluten-free alternative

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.