Back to 4 servings 1 bunch kangkong (water spinach), about 1 pound; rinsed, tough ends trimmed, cut into 2-inch pieces, stalks and leaves separated 6 cloves garlic, minced; about 2 tablespoons, a quarter set aside for garnish 0.5 onion, finely chopped 3 tablespoons cooking oil, neutral oil such as canola 0.25 cup soy sauce, regular, not light or sweet 0.25 cup vinegar, white, cane or coconut 0.25 cup water, optional, to loosen the sauce 1 teaspoon sugar, optional, to balance the sourness ground black pepper, to taste salt, to taste, only if needed
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1 Step 1: Dry the kangkong well after washing, since excess water makes the dish watery. Keep the stalks and leaves separate.2 Step 2: Warm the oil in a big wok or deep skillet set over medium heat. Add roughly three-quarters of the minced garlic and fry it for 2 to 3 minutes, until it turns golden brown. Leave the remaining quarter aside to use as a topping later.3 Step 3: Add the chopped onion to the garlic in the pan and cook until soft and translucent, about 3 to 4 minutes.4 Step 4: Pour in the soy sauce and vinegar, add the sugar if using, and bring to a boil without stirring for about 1 minute so the vinegar sharpness mellows.5 Step 5: Add the kangkong stalks and cook about 2 minutes until slightly tender but still crisp. Add a splash of the water if the sauce reduces too much.6 Step 6: Add the leaves and toss for 30 to 60 seconds, just until they wilt and turn bright green. Remove from the heat as soon as they wilt.7 Step 7: Sprinkle in black pepper, then taste before adding any salt, because the soy sauce already brings plenty. Move the greens to a serving dish and scatter the reserved fried garlic over the top.8 Step 8: Serve immediately while hot, with steamed rice.getsaucepan.com/r/a3f81954-bca1-5599-9059-815cf63165fe
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