By eatmundo · August 4, 2026
🇵🇭AI-generated imageSame ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Adobong Kangkong. The percentage is the share of ingredients the two recipes have in common.
Rau Muong Xao ToiIn Vietnam · same ingredients· Same technique73%
Stir-fried Water SpinachIn Thailand · same ingredients67%
Tumis Kangkung BelacanIn Indonesia · same ingredients55%
A popular, budget-friendly Filipino vegetable dish made of water spinach stir-fried in a savory adobo-style sauce. It's quick to prepare, incredibly flavorful, and perfectly crunchy.
According to eatmundo's ingredient comparison, the closest dish to Adobong Kangkong from another cuisine is Rau Muong Xao Toi (Vietnam): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Wash 500g of water spinach thoroughly, trim the tough ends of the stems, and cut into 5cm long sections. Peel and mince the 5 garlic cloves.
- 2
In a small bowl, combine 3 tbsp oyster sauce and 50ml water to make the seasoning sauce.
- 3
Heat 2 tbsp of cooking oil in a wok or large frying pan over high heat until it shimmers slightly.
- 4
Add the minced garlic and 1/2 tsp chili flakes and stir-fry for 30 seconds until fragrant, taking care not to burn the garlic. Pour in 30ml vinegar and 1 tbsp soy sauce and let it simmer for 1 minute without stirring, so the sharp raw edge of the vinegar cooks off.
- 5
Add the thicker stem parts of the water spinach first and stir-fry for 1 minute until they soften slightly.
- 6
Add the leafy parts of the spinach and pour the prepared sauce over everything, tossing vigorously for 1-2 minutes.
- 7
Stop cooking as soon as the leaves have wilted but still retain a bright green color; overcooking makes them turn mushy.
- 8
Transfer immediately to a serving plate.
Frequently Asked Questions
What is Adobong Kangkong?
Adobong Kangkong is a Filipino vegetable dish of water spinach sautéed with garlic and chili in an adobo-style sauce of vinegar, soy sauce and oyster sauce. It is typically served as a side dish or main course alongside steamed rice during lunch or dinner.
Can I use spinach instead of water spinach?
You can, but spinach wilts much faster and lacks the signature crunch of kangkong stems.
Why fry the stems separately?
The stems take longer to cook than the leaves, so staggering ensures everything is done perfectly.
Is it supposed to be salty?
The oyster sauce provides enough saltiness; avoid adding extra salt until you taste the final dish.
What if I don't have a wok?
A large, heavy-bottomed skillet works perfectly; just make sure to work at high heat.
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