Don't Throw Kangkong Stalks or Stems - Spice up and Cook with Oyster Sauce


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
  • 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
  • tablespoons cooking oil

Procedure: 

  • Saut√© onions and garlic into oil.
  • Add the sliced ham or minced meat.
  • Add salt and pepper flakes.
  • Immediately add the kangkong stems.
  • Add some water and the oyster sauce.
  • Let it cook for few seconds only.
  • Serve hot and enjoy with a bowl of rice with other meat or fish dishes.


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