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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Kangkong (water or swamp spinach) in oyster sauce

When we had lunch at Trellis in Market! Market! two weekends ago, one of the dishes we ordered was kangkong (water or swamp spinach) in oyster sauce. It was alright except that the tough ends of the stalks had not been cut off. When I did my version of the dish a few days ago, I cut off four inchess off stalks, leaving only the tender parts and the leaves, of course. I served it with lechon kawali. My kids were more interested in the kangkong in oyster sauce than in the lechon. Guess that should say something about how the cooked dish turned out, eh? So… if you’re thinking of a good side dish for fried or grilled meat, give the usual mashed potatoes, buttered veggies or sauteed mixed vegetables a rest. Try this one. :)

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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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