This Adobong Kangkong is a healthy and delicious stir fry dish made with simple ingredients. It’s quick and easy and a staple dish in many Filipino homes.
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!
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.
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.
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.
Tips on How to Make Vegan Adobong Kangkong:
- 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 Langkong dish.
How to Make Vegan Adobong Kangkong:
These are the Vegan Adobong Kangkong ingredients that you will need:
- coconut oil
- red onion
- bundle of kangkong (water spinach)
- soy sauce
- black pepper
- brown sugar
- chili peppers
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. Set aside.
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 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 until leaves are cooked about 2-3 minutes:
Mix after 2 to 3 minutes and that’s it! Wasn’t that so easy?
Adobong Kangkong 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 for the Vegan Adobong Kangkong Recipe:
Q: Can we eat raw kangkong?
A: The young shoots of kangkong may be eaten raw. Make sure to wash it before consuming it. Larger leaves and stalks of kangkong should be cooked as it has a slightly harder texture compared with the young shoots.
Q: What is kangkong in English?
A: It is called water spinach or Swamp spinach in English.
Q: Where does kangkong grow?
A: Kangkong grows both in swampy areas and dry soil. There are kinds of kangkong that thrive in dry areas and some that grow best in wet soil or even in muddy parts.
Q: How do you clean kangkong?
A: Cleaning kangkong is easy. Just wash it with running water and go through the stalks or stems to remove any soil that may have stuck on them.
Q: What do you get from eating kangkong?
A: Kangkong has a lot of nutritional benefits like calcium, Vitamin c and A, magnesium and many more!
Q: How do I tenderize the kangkong stalks and stems?
A: You have to cook it first before adding the leaves of the kangkong. You can add a bit of water for the stalks to simmer into and make it tender.
More Delicious Authentic Filipino Food Recipes:
- Chicken Adobo
- Filipino Spaghetti
- Pancit Bihon
- Vegan Bopis
- Arroz Caldo (Congee)
- Filipino Vegan Escabeche – Sweet & Sour Fish
- Vegan Dinuguan
- 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
- 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 until leaves are cooked about 2-3 minutes
- Best serve hot with steamed rice
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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.