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