Adobong Kangkong (Water Spinach Adobo)

Method

1. Prepare the kangkong by separating the stalks from the leaves and cutting both into 5 cm pieces. Rinse and drain well.
2. Heat the oil in a wide pan over medium heat. Sauté the minced garlic until light golden, then add the sliced onion and cook until soft and fragrant.
3. Pour in the soy sauce, vinegar, water, and sugar if using. Bring the mixture to a boil.
4. Add the kangkong stalks first and cook for about 2 minutes so they begin to soften.
5. Add the kangkong leaves and toss everything together. Cook just 30–60 seconds more until the leaves are wilted but still bright green and the stalks are tender crisp.
6. Taste and adjust seasoning with a little more soy sauce, vinegar, or sugar as desired.
7. Serve immediately as a side dish so the kangkong stays vibrant and does not overcook or darken.