Kangkong (water or swamp spinach) in oyster sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

a large bunch of kangkong
2 tbsps. of cooking oil
2 tbsps. of finely minced garlic
1/4 c. of oyster sauce
2 c. of chicken or beef broth
1-1/2 tbsps. of tapioca or corn starch
salt, pepper and sugar
1 tbsp. of oriental cooking wine
sesame seed oil

Cooking procedure :

Wash the kangkong well. Cut off the tough (lower) ends of the stalks. Depending on how young or mature the kangkong is, that would be about three to four inches.

Boil about six cups of water. When boiling briskly, blanch the kangkong for three minutes. Pour into a strainer and douse with cold water. Let the excess water drip off then arrange the kangkong on a serving platter.

Turn the stove to medium and heat the cooking oil in a small saucepan. When hot (but not yet smoking), toast the minced garlic. Remove with a slotted spoon and drain on paper towels. Pour off the oil. Pour in a cup and a half of broth and bring to a boil. Stir together the remaining broth, oyster sauce, starch, salt pepper to taste, a little sugar, cooking wine and a drizzle of sesame seed oil. Pour into the boiling broth and cook, stirring, until thick and clear.

Pour the sauce over the kangkong and top with the toasted garlic.

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June 29, 2005  Print This Post   
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Comments

3 Responses to “Kangkong (water or swamp spinach) in oyster sauce”
  1. anna says:
    August 11, 2007 at 8:47 pm

    try nyo din po gwing garnish ang sauted ground pork in garlic and onion with soya sauce,favorite poh ng husband ko yon,thou i prefer juz boiled kangkong with soyasauce and sesame seeds as garnish

    Reply
  2. chickencubes says:
    August 8, 2008 at 10:06 am

    is there any alternative for the oriental cooking wine? or just any brand recommended?

    Reply
  3. Connie says:
    August 8, 2008 at 7:36 pm

    chickencubes, I use Shaoxing rice wine. Just omit it if you can’t find any.

    Reply
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