One thing about me is I don’t like dipping food in sauce especially when it’s fried. I’d rather eat the food as it is. However, for vegetable dishes that is meant to have sauce, I like them drenched in as much sauce as possible. So for Kangkong, I always choose to cook Saucy Adobong Kangkong. I love how filling this dish is and yummy too!
Another thing I learned while cooking this kangkong dish is to first fry the garlic chips and use the remaining oil to cook the dish. This makes such a great difference because the garlic flavour is already infused into the oil. The Saucy Adobong Kangkong dish is best eaten when freshly cooked!
Saucy Adobong Kangkong
Ingredients
- 2 tbsp olive oil
- 8 cloves garlic sliced
- 1/2 cup water
- 4 tbsp soy sauce
- 3 tbsp white vinegar
- 1 tsp white sugar
- 1 bunch Kangkong chopped
- salt to taste
- pepper to taste
Instructions
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Heat olive oil in medium heat in a wok.
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Add garlic and cook until the color of the garlic turns brown.
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Remove the garlic and set aside.
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With the remaining oil, add water, soy sauce, vinegar and sugar. Let boil.
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Add Kangkong.
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Cover the wok and cook for 3 minutes.
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Add salt and pepper to taste.
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Stir all ingredients together.
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Transfer to a serving plate. Top adobong Kangkong with fried garlic (from steps 2-3).
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Serve and enjoy!
If you liked this dish, you can try these other recipes:
- Green Beans and Minced Meat Stir Fry
- Kangkong with Squid Balls in Oyster Sauce
- Chinese Eggplants with Minced Pork
- Pan-Fried Eggplants
- Chinese Scallion Pancakes
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