🇵🇭 Philippines · Food
Adobong Kangkong
By eatmundo · August 4, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash 500g of water spinach thoroughly, trim the tough ends of the stems, and cut into 5cm long sections.
- 2
In a small bowl, combine 3 tbsp oyster sauce, 1 tbsp soy 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, stir-frying for 30 seconds until fragrant — be careful not to burn the garlic.
- 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 and garnish with crispy fried garlic if desired.
Frequently Asked Questions
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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