Adobong Kangkong
Tender water spinach braised in a savory-tangy Filipino adobo sauce made with vinegar, soy sauce, and garlic. A beloved vegetarian main that's quick, deeply flavored, and authentic.
- Total time
- 25 min
- Servings
- 2
- Calories
- 145
- Protein
- 4g
Ingredients
- 1 lb kangkong (water spinach), rinsed and cut into 3-inch pieces
- 4 cloves garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- ½ cup water
- 1 pinch salt and pepper to taste
Instructions
- 1
Rinse the kangkong under cold running water, gently rubbing the leaves and stems between your fingers to remove any dirt or grit.
- 2
Gather the clean kangkong and cut it into 3-inch-long pieces by slicing crosswise through the bundle with a sharp knife, separating the leaves and tender stems.
- 3
Mince the 4 garlic cloves by slicing them thinly, then chopping the slices into small pieces the size of pencil-tip dots.
- 4
Pour 2 tablespoons of olive oil into a 10-inch skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 5
Add the minced garlic to the hot oil and stir constantly for 30 seconds until it becomes fragrant and turns light golden, so the adobo flavor develops.
- 6
Pour in 3 tablespoons of soy sauce and 2 tablespoons of white vinegar, then stir for 10 seconds to combine them into a unified sauce.
- 7
Add 0.5 cup of water and stir once to mix, then bring the liquid to a gentle boil by watching for small bubbles breaking the surface.
- 8
Pour all the cut kangkong into the skillet and stir for 20 seconds to coat every piece in the adobo sauce.
- 9
Reduce the heat to medium and let the kangkong simmer uncovered for 8 minutes, stirring once every 2 minutes, until the leaves are tender and wilted but still hold their shape.
- 10
Taste the adobong kangkong and add a pinch of salt and pepper if needed, stirring once to distribute.
- 11
Slide the finished adobong kangkong from the skillet into a serving bowl or directly onto plates and serve while hot.
Tools you’ll need
- 10-inch skillet with lid nearby
- sharp chef's knife
- cutting board
- wooden spoon for stirring
- measuring spoons
- measuring cup
- colander or fine-mesh strainer
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