The Filipino classic Adobong Kangkong is my go-to recipe all the time. This easy stir-fry dish has the right amount of tangy, garlicky flavors and sauce that can be poured on a bowl of steaming boiled rice and make everything alright in the world.
I got back from the Asian grocery with a bunch of water spinach, also known as “kangkong”. This variety was labeled ‘red spinach’ at the market. The water spinach has longer stems and thinner, lankier leaves compared to the regular spinach I get from major supermarkets here in America. In the Philippines, kangkong is commonly grown all over the country. Filipinos have used it for a variety of dishes like – sinigang, tinola and even a kangkong-tomato-egg salad.
We’ve seen green spinach a lot and known its health benefits. Red Spinach, with its dark purple-hued leaves and stems are a healthy option, too. You can enjoy it raw in salads or cooked like this recipe. Red spinach has a sweet flavor. It is soft and silky just like green spinach. This variety grows in tropical parts of America. As a vegetable ingredient, it is consumed heartily in India.
Digging through internet resources, I found red spinach offers healthy solutions to different conditions: improves digestion, helps improve kidney function, is good for eyes and hair, provides good immune support, contains essential nutrients to prevent cancer and even makes fever go away.
No matter what day, month or season it is, kangkong or red or green spinach is easily available in most supermarkets. Consider it a part of your menu. It only takes a few minutes to make something this good that helps you feel good, too.
Adobong Kangkong - Water Spinach Stir-Fy
- 2 Tablespoons vegetable oil
- 4 cloves garlic minced
- 1 whole onion sliced
- 1/4 cup Heinz cider vinegar
- 1 Tablespoon soy sauce
- 1/2 cup organic broth
- 1 teaspoon black pepper corns
- 1 bundle fresh kangkong or water spinach, about 3 cups sliced cut into 3-inch strips, edgest trimmed (or use fresh baby spinach)
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- boiled rice for serving
- In a large skillet or wok, over medium high heat, add the vegetable oil. When oil is hot enough, saute the garlic and onion for 1 to 2 minutes till onion is transparent.
- To the same skillet, pour the vinegar, soy sauce, organic broth and black pepper corns. Lower heat and let the liquid simmer for 5 minutes for the vinegary flavor to set.
- Add the water spinach. Season with salt and black pepper powder. Combine ingredients well. Cover and continue cooking for 2 to 3 minutes more till spinach gets soft.
- Serve warm with boiled rice.
- COOK'S COMMENTS: Feel free to use regular green spinach for this recipe if it is more convenient.
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