Adobong Kangkong

Instructions

1. Prepare the kangkong
   Wash the kangkong thoroughly to remove any dirt or sand. Separate the leaves from the stems, and cut the stems into 2-inch lengths. The stems take longer to cook, so this separation is important.
2. Sauté the aromatics
   Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 30 seconds. Add the sliced onions and cook until translucent, about 2 minutes.
3. Add the kangkong stems
   Add the kangkong stems to the wok first, as they require more cooking time. Stir-fry for about 2 minutes until they start to soften but still maintain some crispness.
4. Create the adobo sauce
   Pour in the soy sauce, vinegar, ground black pepper, and sugar. If using, add the oyster sauce and sliced chili peppers at this point. Stir well to combine the flavors.
5. Add the kangkong leaves
   Add the kangkong leaves to the wok and toss quickly to coat with the sauce. Cook for just 1-2 minutes until the leaves wilt but still maintain their vibrant green color. Be careful not to overcook as kangkong leaves cook very quickly.
6. Final seasoning
   Taste and adjust the seasoning if needed, adding more soy sauce for saltiness or a pinch more sugar to balance the acidity from the vinegar.