Adobong Kangkong (Filipino Water Spinach Adobo)

Ingredients

• •500 g water spinach
• •3 garlic cloves, minced
• •2 tbsp soy sauce
• •2 tbsp cane vinegar
• •1 tbsp neutral oil

Directions

1. 1Separate the water spinach stems from the leaves and cut the stems into short lengths.
2. 2Heat the oil and fry the garlic one minute until pale gold.
3. 3Add the soy sauce and cane vinegar and let it boil two minutes without stirring.
4. 4Add the stems and cook two minutes.
5. 5Add the leaves and toss two minutes, just until they collapse.
6. 6Serve immediately, while the stems still have some bite.

💡 Let the vinegar boil untouched for those two minutes. Stirring it early leaves a raw sourness through the whole dish.

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