I originally posted this on January 25, 2010 in YadaYadaYada.
I’m so happy to have found this recipe in the Internet. It’s very much similar to the Kangkong in Oyster Sauce served in Trellis and husband likes it very much. This is so easy to make and no special training is required This brings life to our “fried” days (days when the only food we have at home is anything fried).
2-3 bundles of Kangkong (swamp cabbage/Chinese water spinach)
4-5 tablespoons of Oyster Sauce (depending on how flavorful you want it to be)
3 pieces siling labuyo, chopped (optional)
1 small onion
3 cloves garlic
1/2 pork cube
COOKING THE KANGKONG:
Clean the kangkong and cut the lower portion of the stem leaving the leaves and the stalks at a length of about 3-4 inches. Discard the lower portion. In a wok/saucepan, boil water. Place the kangkong into the boiling water and blanch for 30-45 seconds. Take the kangkong out and place on the serving dish. Save the water you placed the kangkong in. We will add this to the sauce later.
COOKING THE SAUCE:
Mince the garlic and saute until golden brown. Set aside. This will be your topping.
In a wok/pan, saute the onions and chili (if you prefer it to be spicy). Add the pork cube.
Add the oyster sauce and boiled water (check for consistency of the sauce. I prefer ours thick so I don’t put too much water). Let it simmer until the mixture thickens. Check if the saltiness/spiciness is alright. To balance it out, add a little sugar.
Remove the sauce from the fire and pour it directly over the kangkong. Top with the browned garlic.
If you can’t find an oyster sauce in your pantry, you can substitute it with:
- 2 tablespoons soy sauce
- 1 tablespoon sugar (brown is preferred)
- a pinch of ground pepper
- 1 tablespoon of cornstarch dissolved in a tablespoon of water