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.