Kangkong in Garlic Sauce

Kangkong in Garlic Sauce is a dish made out of sautéed water spinach served in rice wine garlic infused oyster sauce. Simple, healthy and a really good side dish to accompany fried, grilled or steamed meats or seafood.

Kangkong in Garlic Sauce


Kangkong in Garlic Sauce is a dish made out of sautéed water spinach served in rice wine garlic infused oyster sauce. Simple, healthy and a really good side dish to accompany fried, grilled or steamed meats or seafood.

Kangkong is one of the popular green leafy vegetable in the Philippines where is commonly used in dishes like sinigang, adobong kangkong, crispy kangkong and the popular side dish served with bagoong. It’s also a popular vegetable in neighbouring countries like Thailand, Vietnam, Laos and Cambodia where it also called river spinach, water morning glory, water convolvulus or Chinese Watercress.

Have you ever tried this vegetable? If yes how did you cook them?

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Kangkong in Garlic Sauce

  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Kangkong in Garlic Sauce is a dish made out of sautéed water spinach served in rice wine garlic infused oyster sauce. Simple, healthy and a really good side dish to accompany fried, grilled or steamed meats or seafood.



Ingredients

Scale

Instructions

  1. In a bowl combine together Chinese rice wine, Oyster sauce and sugar. Set this aside.
  2. In a wok add oil then sauté garlic.
  3. Add the kangkong and stir-fry until it just begins to wilt.
  4. Pour the sauce and continue to stir fry until the vegetables is just tender but still bright green.
  5. Stir in sesame oil, turn heat off then serve.

 

Kangkong in Garlic Sauce Wide

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16 Responses

  1. Kristy says:

    I’ve never tried this veggie, but it looks like a tasty way to eat some greens!

  2. kitchenriffs says:

    This is a new veggie to me. Love anything in garlic, though, so I’ll bet I’d like this. Thanks!

  3. Yum. I love discovering new ingredients to cook with.

  4. Kangkong can only be found in Asia shops in Austria. My mum cooks it similar and I love this dish, especially to meat!

  5. This sounds sensational and quite satisfying!

  6. suituapui says:

    I prefer it with udang kering (dried prawns) or just boil lightly and eat it with sambal belacan (dried prawn paste dip) – we call that ulam.

  7. YES!!! I love this dish. Adult me really does have excellent taste in green veggies. Had you of asked child me about this dish, I would have turned my nose up at you and said… rabbit food. 🙂
    Looks delicious, totes making this soon.

  8. I love kang kong, this looks amazing!

  9. L Barrett says:

    I made this today as a side for General Tso’s chicken, and we loved it. It’s a great balance of flavors. I will be making it again!

  10. Cath says:

    Made this yesterday and husband loved it! Added more garlic since we’re a fan of it.

  11. Marianne says:

    A very healthy recipe! Not to mention, it tastes really yum!

  12. KimH says:

    If you are lucky enough to find a bunch fresh, you need to be aware that it must be cooked well, i.e. boil, steam, stir-fry just a little more than you would regular Asian greens.

    This is because fresh Kangkong can host larval cysts, (eggs), of a large parasitic intestinal fluke called Fasciolopsis buski, and whilst Ol’buski Boy my ‘sound’ exotic…..he really is…….. He’s also a particularly nasty tenant to let your gut out to. Not only does he never pay rent, he’s a complete pain in the guts, especially if you eat anything he doesn’t like. And if you don’t learn your lesson and quite eating what he don’t like? Well he can make your body become very allergic to it. Sounds horrible cause it is. But, no problem at all if you simply cook ya kangkonglong……BTW, this is why kangkong is most often incorporated into soups…enjoy ☺

  13. KimH says:

    Your welcome….and thank you, your recipe is delish. ☺

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