Water spinach, locally known as kangkong, is a semi-aquatic plant grown as a leaf vegetable. It has high nutritional value and is well adapted to the ecological conditions in tropical countries and in the market especially during the summer time when other vegetables are limited. It is one of my favorite vegetables. I like it in fish and meat stew (sinigang) but I like it most in soy sauce and lime juice or adobo.
Ingredients:
2 pounds kangkong or spinach
3 pcs. tofu (diced and fried)
2 tablespoon lemon or lime juice
5 tablespoons soy sauce
5 cloves garlic (minced)
1 big onion (sliced in rings)
vegetable or corn oil
1/4 cup water
1 tsp. ground black pepper
Procedure:
In a skillet heat oil then fry the tofu. Cut in cubes about 1 inch by 1 inch then set aside. Wash and sort the kangkong or spinach. Separate leaves and cut stems into 2 inches long. In a separate pan, saute the onion rings and garlic in 2 tbsp. oil until golden brown. Add the kangkong stems and cook for 2 minutes. Add kangkong leaves then add lemon or lime juice and soy sauce. Cover and bring to a boil. Add ground pepper to taste and sliced tofu on top.