Adobong Kangkong - Spinach Stir-Fy

Adobong Kangkong, is fresh spinach stir-fried in garlic, onions and a tangy sauce of vinegar and soy sauce. For this recipe, I used red spinach which I found at the Asian markets. The long-stemmed vegetables crunchy and delightful as a meatless meal. Serve with rice as a side or entree. This is a recipe by Elizabeth Ann Quirino. Serves 2 up to 4 with rice .

Cook Time10

Course: Dinner, Lunch, Main Course, Side Dish, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Adobo Kangkong Spinach Stir fry

Servings: people

Calories: 70kcal

Author: Elizabeth Ann Quirino

Equipment

Large skillet or Wok: 12 to 14 inches diameter

Ingredients

2 Tablespoons vegetable oil
4 cloves garlic minced
1 whole onion sliced
1/4 cup cider vinegar; (like Heinz)
1 Tablespoon soy sauce
1/2 cup broth
1 teaspoon black pepper corns
1 bundle fresh red spinach, about 3 cups sliced cut into 3-inch strips, edgest trimmed (or use fresh baby spinach)
1/2 teaspoon salt
1/2 teaspoon ground black pepper powder
steamed rice for serving

Instructions

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, broth and black pepper corns. Lower heat and let the liquid simmer for 5 minutes for the vinegary flavor to set.
Add the 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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Nutrition