Adobong Kangkong (Water Spinach Adobo) with Coconut Aminos
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.
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
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.
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