In Filipino cooking, kangkong or water spinach is normally cooked as an added ingredient to sinigang. The local variety has a very limited use in Pinoy meals. Most often, the leaves are the only parts being used while only a small portion of the stalks or the stems is included. The leftover stems are mostly thrown away.
In this recipe, I used mostly the stems or stalks from the leftover of the sinigang recipe that I cooked previously. Instead of throwing away the stems, I set them aside and think of a way how to cook it. I find them edible enough because the stems are quite crisps and tender . I think, there are more nutrients contained in this part of the kangkong also.
Ingredients
- 1 bunch kangkong or water spinach (mostly stems/stalks leftover from a sinigang recipe) , washed and cleaned then cut into 2-3 inches long
- 2 tablespoons oyster sauce
- Sliced ham or minced pork, beef or chicken
- 3 cloves garlic
- 1 small white onion
- ½ cup water
- Salt and pepper flakes to taste
- 3 tablespoons cooking oil
Procedure:
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