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