Kangkong in Garlic Sauce

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.



Scale

Ingredients


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.

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10 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!

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