Water Spinach in Red Wine Vinegar & Oyster Sauce >> KangKong Adobo made Classy
Water Spinach in Red Wine Vinegar & Oyster Sauce >> KangKong Adobo made Classy
Open in Cookpad AppSteps
- 1
In a pan, sauté garlic in oil.
- 2
Add to the pan and simmer in low heat the Red Wine Vinegar, Oyster Sauce and wine. Don't mix yet. Cook off the alcohol and vinegar for 2-3 minutes.
- 3
Add the Kangkong stalks and ginger crystals. Mix in the sauce and cover a few minutes to cook or until tender.
- 4
Add Kongkung leaves, add water, 1 or 2T as needed, enough to coat all of it. Season with garlic salt, pepper, sugar and Knorr Liquid seasoning. Mix well. Taste and adjust to your liking.
- 5
Turn off heat after 1 minute. Serve with sauce or separately. Lay the leaves on top of the stalks for presentation.
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