Adobong kangkong (water spinach) features tender kangkong leaves and crunchy stems simmered in a simple adobo sauce.
You have ulam, you have rice. If you find your dinner table’s lacking a leafy side, make adobong kangkong.
Also known as water spinach, kangkong has crisp, hollow stems that drink up a simple adobo sauce of soy sauce, vinegar, and Maggi Oyster Sauce. The result is a quick vegetable dish that’s both comforting and fresh, perfect as a side or even as a meat-free main.
Prepare kangkong: Trim kangkong by separating leaves from the stalks; set leaves aside. Chop off and discard the thick lower halves of the stems; set tender stalks aside.
Make sauce: Combine water, soy sauce, vinegar, and oyster sauce in a mixing bowl.Whisk to combine.
Make adobo: Heat oil in a pan or wok over medium heat. Add onion and garlic, then sauté until fragrant. Add kangkong stalks and half of the sauce. Stir-fry to soften stalks, about 2 minutes. Add kangkong leaves and remaining sauce mixture. Cover pan and simmer until kangkong is just tender, about 1–2 minutes. Garnish with crispy garlic bits and red chilies (if using). Serve immediately.
