I hadn’t realized that my girls don’t remember ever having this vegetable since I don’t buy it often. It’s also not always available in the market and when it is, it is always on the expensive side. The two-pound bundle that I bought cost a little over $5.
This is called water spinach, labeled as on choy at the Asian market, and in the Philippines, it is called kangkong. I would normally prepare this like I would the sweet potato (kamote) leaves salad but I thought stirfried in adobo seasoning would be better suited since I also wanted to use most of the stems from the kangkong. If I’m going to pay that much for it, I better use most of it and not just the green leaves!
In case you’re wondering how this green looks like:
- 2 Tablespoons Garlic, minced
- 1 Tablespoon Ginger, minced
- ⅛ teaspoon Red Pepper Flakes
- 5 Tablespoons Soy Sauce
- 3 Tablespoons red wine Vinegar
- 1 Tablespoon Oil
- 2 lbs of Water Spinach, trimmed and cut into 2 inch length
- Heat the oil in a wok or suitable cooking pot.
- Add the garlic, ginger, and red pepper flakes and stirfry for about a minute until it is fragrant.
- Add the water spinach and stir for a minute or two until it starts wilting.
- Add the soy sauce and red wine vinegar, stir briefly, and cover the pan.
- Let it steam in the soy-vinegar sauce until almost all the liquid has evaporated. Don’t let it dry out though. This will take about 3-5 minutes.