Kangkong with Squid Balls in Oyster Sauce

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 😉

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Kangkong with Squid Balls in Oyster Sauce

Servings 4 people

Ingredients

• 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

Instructions

1. In a wok, heat oil over medium heat.

2. Add onions and garlic and saute until onions are soft in texture.

3. Add squid balls and cook for 5 minutes.

4. Add oyster sauce and combine with the rest of the ingredients.

5. In a small bowl, combine chicken broth and cornstarch. Stir until well-blended. Then pour into the wok.

6. Mix all the ingredients and cook until sauce thickens.

7. Add Kangkong and cook for another 3 minutes.

8. Add salt & pepper to taste.

9. Remove from heat and serve.

Recipe Notes

inspired by Panlasang Pinoy.

If you liked this dish, you might be interested in these other vegetable dishes:

• Salted Eggs and Tomato Salad
• Ginisang Togue
• Ampalaya Guisado
• Bok Choy Adobo
• Pan-Fried Tofu with Soy Dipping Sauce