Stir-fried water spinach

Stir-fried water spinach

Adobong kangkong

By
From
7000 Islands
Serves
3
Photographer
Jana Liebenstein

Some dishes require little effort for maximum flavour. Garlicky, soy, crunchy, green stir-fried water spinach, a ubiquitous vegetable side in the Philippines, is one of them. Adobong kangkong, as this dish is known, moves from the pan to your plate in the blink of an eye, so prep all the ingredients before you start to avoid overcooking. Water spinach is widely available at Asian grocery stores — look for robust leaves or bunches.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
6 garlic cloves, smashed
1 bunch water spinach, leaves picked, stems trimmed and cut into 6 cm lengths
2 tablespoons native or rice vinegar
1 1/2 tablespoons soy sauce
1 red bird’s-eye chilli, finely chopped

Method

  1. Heat the vegetable oil in a wok or large frying pan over high heat.
  2. Add the garlic and stir-fry for 1 minute, or until fragrant.
  3. Add the spinach stems and stir-fry for 2 minutes, then add the leaves, vinegar and soy sauce. Stir-fry for 11⁄2 minutes, or until the stems are just tender and the liquid has almost evaporated.
  4. Add the chilli, toss to combine, then remove from the heat. Transfer to a bowl and serve immediately.

What is it?

  • Kangkong, or water spinach, morning glory, Chinese spinach and swamp cabbage, among other names, is a semi-aquatic plant that grows widely throughout tropical Asia. In the Philippines, the popular leafy green is also added to soups.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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