Philippines Kangkong in Oyster Sauce
Kangkong—known more widely as water spinach—is a green leafy vegetable that is commonly prepared with oyster sauce in the Philippines and served alongside a number of different main courses. The exact ingredients vary widely but often include tofu, as in the recipe below. Recipe Serving: Serves 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 bunch kangkong
- 1 package (12 oz/340 g) firm tofu
- 2 Tbsp (30 ml) cooking oil
- 1/4 cup (60 ml) oyster sauce
- 2 Tbsp (30 ml) water
- 1 Tbsp (15 ml) chili garlic sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) cornstarch
- 1 small onion, peeled and thinly sliced
Directions
- Trim ends from kangkong stalks and discard. Separate leaves from larger stalks and cut stalks into 3-inch (8-cm) lengths. Wash thoroughly and drain well.
- Drain tofu from liquid in package. Pat dry with paper towels or a clean kitchen towel and slice into 1/2-inch (2-cm) cubes.
- Combine oyster sauce, chili garlic sauce, water, sesame oil, and cornstarch in a small bowl. Whisk together until well combined and set aside.
- Pour cooking oil into a large, wide skillet. Heat over medium heat and let oil become very hot.
- Add tofu to skillet and arrange into a single layer. Cook tofu on one side until crispy, and then flip to continue cooking on the other sides until tofu is cooked and light brown all over.
- Remove from skillet, drain excess oil on paper towels, and cover to keep warm.
- Place skillet back on the stove and add onions. Cook until limp.
- Increase heat to high and pour in oyster sauce mixture. Cook on high for about 1 minute, until it becomes bubbly and starts to thicken.
- Add tofu and larger stalks of kangkong to pan and cook for 1 minute, stirring regularly.
- Add leaves of the kangkong and cook, stirring regularly, for an additional 1–2 minutes, until tofu is heated through and kangkong is tender yet crisp.
- Season with salt and pepper to taste.
- Remove from heat and transfer to a serving dish.
- Serve hot with a main course.
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