Learn How to Cook Adobong Kangkong - a healthy and delicious stir fry dish made with simple and wholesome ingredients. It's quick and a staple dish in many Filipino homes.
More easy vegetable recipes here: Vegan Fried Dilis, Pinoy Fried Tofu Recipe, and Ginataang Langka Recipe.
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What is Adobong Kangkong?
Adobong Kangkong is a Filipino favorite and is very easy to prepare and is cooked using the stir fry method. The vegetable grows almost everywhere in the Philippines, so this dish is a staple in most Filipino homes. It is usually cooked with pork pieces, chicken or pusit (squid).
For vegans or those looking for a meat-free option, tofu makes an excellent protein substitute in this recipe. Firm or extra-firm tofu can be cubed or sliced and added to the stir-fry, providing a delicious plant-based source of protein. The tofu will soak up the savory adobo flavors, making it a satisfying and nutritious alternative to the traditional meat-based versions.
When cooked, the stalks are a bit crunchy and chewy while the kangkong leaves are tender have a really good flavor. Also, if you want to add more texture to the dish, you can add bits of fried tofu.
Health Benefits of Kangkong
Kangkong, also known as water spinach has lots of great benefits when it comes to one's health:
- Huge presence of dietary fiber.
- Vitamin A which can ease constipation.
- Loads of Vitamin C in it to protect the body from various illnesses.
- Kangkong can give us 21% of our daily calcium needs
- And a daily dose of 18% of magnesium.
- It contains antioxidants that help the body's immunity.
Substitutions
- Alternatives: If you don't have kangkong, you can use Chinese spinach, spinach or any leafy vegetable instead. Also, sitaw (string beans) and talong (eggplant) would also do well in this adobo recipe.
- Method: Instead of a saucepan, use a wok or wide skillet for even cooking.
Variations
- Heat Level: Adjust the number of chili peppers to suit your taste.
- Garnish: Use calamansi juice or bay leaves for a fragrant garnish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.
Top Tips
- If you want to add more texture to the dish, you can add bits of fried tofu.
- Do not overcook the kangkong. After covering it for a few minutes, take it out from the pan so that the remaining heat will not overcook it. The correct timing for stir-frying it is important so that the kangkong will not be soggy.
- Sprinkle a generous amount of fried garlic bits if you love a strong flavor of garlic in your Adobong Kangkong recipe dish.
Ingredients
These are the ingredients that you will need:
- coconut oil
- red onion
- garlic
- bundle of kangkong (water spinach)
- soy sauce
- vinegar
- peppercorns
- salt
- black pepper
- brown sugar
- chili peppers
Instructions
Trim about 2 inches of the kangkong stalks and discard. Remove the leaves and cut the hard stems from the softer stalks of the kangkong. Wash thoroughly and drain well. Set aside.
In a saucepan over medium heat, preheat cooking oil and sauté chopped cloves garlic and onion until golden brown:
Add kangkong stems and saute until it softens or about 2 minutes:
Pour soy sauce and vinegar:
Next, you can add peppercorn:
Then add salt:
Lastly, add pepper and brown sugar to taste, then mix and allow it to saute:
You can add water if you like to to have a little sauce:
Next, add the remaining kangkong, chilli peppers and allow it to simmer for 5 minutes (no need to add water because kangkong is watery):
Cover with a lid and allow it to cook for an additional 2-3 minutes until the leaves are cooked:
Mix after 2 to 3 minutes and that's it! Wasn't that so easy?
This water spinach adobo is best served hot with steamed rice 🙂
If you want it to be a bit spicy, you can break the chili pepper in two to let out the spiciness in the sauce of the Adobong Kangkong. Yum!
Frequently Asked Questions
How to Cook Adobong Kangkong
Ingredients
- 2 tablespoons coconut oil
- 1 small red onion
- 5-6 garlic minced
- 1 bundle of kangkong water spinach
- 2 chilli peppers
- 5 tablespoon soy sauce
- 1 tablespoon vinegar
- 6-7 peppercorns
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
Instructions
- Trim about 2 inches of the kangkong stalks and discard.
- Remove the leaves and cut the sturdier stalks from the softer stalks of the kangkong. Wash thoroughly and drain well.
- In a saucepan over medium heat, preheat oil and saute garlic and onion until golden brown.
- Add kangkong stems and saute until it softens or about 2 minutes
- Add soy sauce, vinegar, peppercorn, salt, pepper, brown sugar, mix and allow it to saute.
- Next, add the remaining kangkong, chilli peppers and allow it to simmer for 5 minutes (no need to add water because kangkong is watery) cover with a lid and allow it to cook for an additional 2-3 minutes until the leaves are cooked.
- Best serve hot with steamed rice
Happy New Year and welcome back! I took a quick break from sharing recipes on my blog, but now I'm back and excited to share with you more delicious Vegan Vegetarian Filipino Recipes! And to kick off 2020, here's a delicious and nutritious recipe!
AdobongKangkongLover says
Nice recipe but I'm confused about this:
"Next, add the remaining kangkong, chilli peppers and allow it to simmer for 5 minutes (no need to add water because kangkong is watery) cover with a lid until leaves are cooked about 2-3 minutes"
Do I leave it open for 5 minutes then cover for 2-3 min? Do I cover for 2-3 min then leave open for another 3-2 min (to complete 5 min)? Do I cover for 2-3 min then open and mix? Or do I just mix it all, cover for 5 min then take off the heat and serve?
The last one is what I ended up doing, and it turned out amazing anyway. But I'd like the recipe to be more clear on this step.
Lainey says
It's great to hear that your dish turned out amazing! To clarify the step in the recipe, you should add the remaining kangkong and chili peppers, let it simmer for 5 minutes without adding water, then cover with a lid and allow it to cook for an additional 2-3 minutes until the leaves are cooked.
Thank you for bringing up the confusion, and I'm glad it still turned out delicious in the end!
Julius says
Great recipe! Tried this and it turned very tasty.