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
• 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: 

• Sauté 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.