I’m running out of ideas on how to cook Kangkong. After watching Game Changers, I’m just trying to eat more veggies and limiting myself on red meat. So as I bought Kangkong, I needed to find more ways of cooking it apart from the usual adobong Kangkong. Luckily, I found the Kangkong recipe with Squid Balls. I love eating squid balls as a snack so have it as part of a main dish is pretty awesome.
I realized as I transition out of red meat to cooking more veggies, it’s a bit difficult to keep veggies cooked a few days before. Veggies is much enjoyable to eat when freshly cooked. So I have to figure something out. However, this Kangkong with Squid Balls in Oyster Sauce is actually pretty good! I might have to reapply the same recipe to another veggie. Let’s see 😉
Kangkong with Squid Balls in Oyster Sauce
- 3 tbsp olive oil
- 1 piece onion chopped
- 5 cloves garlic minced
- 10 pieces squid balls chopped in half
- 3 tbsp oyster sauce
- 1/2 cup chicken broth
- 1 tsp cornstarch
- 1 bunch kangkong cleansed and chopped
- salt to taste
- pepper to taste
In a wok, heat oil over medium heat.
Add onions and garlic and saute until onions are soft in texture.
Add squid balls and cook for 5 minutes.
Add oyster sauce and combine with the rest of the ingredients.
In a small bowl, combine chicken broth and cornstarch. Stir until well-blended. Then pour into the wok.
Mix all the ingredients and cook until sauce thickens.
Add Kangkong and cook for another 3 minutes.
Add salt & pepper to taste.
Remove from heat and serve.
inspired by Panlasang Pinoy.
If you liked this dish, you might be interested in these other vegetable dishes: