Kangkong (On Choy) Adobo Style

Kangkong (On Choy) Adobo Style

Adobong Kangkong

This was our vegetable of choice when we grilled tilapia and squid. It was the perfect pairing!

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:

water spinach/kangkong/on choy

Get your ingredients ready: garlic, ginger and peppers; soy sauce and vinegar in the other bowl, and the trimmed and washed vegetable in the colander.



Kangkong (On Choy) Adobo Style
Recipe type: Side Dish, Vegetable
Cuisine: Filipino
This vegetable adobo is made slightly spicy with the addition of red pepper flakes.
  • 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
  1. Heat the oil in a wok or suitable cooking pot.
  2. Add the garlic, ginger, and red pepper flakes and stirfry for about a minute until it is fragrant.
  3. Add the water spinach and stir for a minute or two until it starts wilting.
  4. Add the soy sauce and red wine vinegar, stir briefly, and cover the pan.
  5. 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.




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