Kangkong is one of the popular green leafy vegetable in the Philippines. It’s also a popular vegetable in neighbouring countries like Thailand, Vietnam, Laos and Cambodia where it also called river spinach, water morning glory, water convolvulus or Chinese Watercress. It has a mild, sweet and nutty flavour with a green crunchy texture.
Kangkong in Garlic Sauce is a dish made out of sautéed water spinach served in rice wine garlic infused oyster sauce. Simple, healthy and a really good side dish to accompany fried, grilled or steamed meats or seafood.
Ingredients
- 2 packs kangkong
- 8 cloves garlic, minced
- 4 tbsp Chinese rice wine
- 2 tbsp Oyster sauce
- 2 tsp sugar
- 1 tsp sesame oil
- salt
- oil
Serves: 3
Prep time: 5 mins
Cooking time: 5 mins
Method
- In a bowl combine together Chinese rice wine, Oyster sauce and sugar. Set this aside.
- In a wok add oil then sauté garlic.
- Add the kangkong and stir-fry until it just begins to wilt.
- Pour the sauce and continue to stir fry until the vegetables is just tender but still bright green.
- Stir in sesame oil, turn heat off then serve.