Adobong Kangkong (Water Spinach)

Ingredients

• about 450 g Water Spinach (Kangkong)
• 4 cloves Garlic
• 1/4 cup Coconut Aminos
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Vegetable Oil

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

Instructions

1. 1Thoroughly wash the about 450 g of Water Spinach (Kangkong) and cut it into 5.08 cm pieces.
2. 2Heat 1 tbsp of Vegetable Oil in a 25.4 cm skillet or wok over medium-high heat, which is about 190°C.
3. 3Add the 4 cloves of Garlic, minced, to the hot oil and sauté for about 30-60 seconds until it is fragrant and lightly golden. Be careful not to burn the garlic.
4. 4Add the cut about 450 g of Water Spinach (Kangkong) to the skillet. Stir and cook for 2-4 minutes, or until the spinach begins to wilt.
5. 5Pour in the 1/4 cup of Coconut Aminos and the 2 tbsp of Apple Cider Vinegar. Stir everything together.
6. 6Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce has slightly thickened and coats the spinach.
7. 7Serve the Adobong Kangkong hot, ideally with rice.

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