Focused recipe
Kangkong and Ground Pork with Oyster Sauce Stir Fry
Today, we’ll be introducing you to an enjoyable dish you can use this green in, kangkong and ground pork with oyster sauce stir fry!
Filipino Updated 9/14/2023
Ingredients
Measured from the catalog payload.
- 3/4 lbs water spinach
- 1/4 lb ground pork
- 3 tablespoons oyster sauce
- 1 onion minced
- 1 garlic crushed
- 1/4 cup water
- 8 tablespoons cooking oil
- salt
- ground black pepper
Instructions
8 cooking steps
- Brown the garlic by slowly frying it in oil until it turns golden brown. Do this by heating the oil in a pan. After around 20 seconds, add the crushed garlic. Stir and fry using a low to medium heat setting until it browns. Separate the garlic with the oil. Set aside. Note: This is an optional step. The browned garlic can be used as a topping or condiment for this dish and for other dishes too.
- Using 3 tablespoons of the oil used to fry the garlic, Saute the onion until it softens.
- Add the ground pork. Sauté for 3 to 5 minutes or until the pork turns light brown.
- Add oyster sauce and water. Stir and cook until the water evaporates completely.
- Put the water spinach stalks into the pan. Stir fry for 2 minutes.
- Add the water spinach leaves and a portion of the browned garlic. Cook for 1 minute. Note: you may add up to ½ cup of water if you like this with a bit of sauce.
- Season with salt and ground black pepper. Arrange on a serving plate and top with more browned garlic.
- Serve with rice. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Vegetable adobong kangkong, water spinach adobo Public recipe Revision 1
Recipe notes
- Water spinach is known as “Kangkong” in the Philippines.
- Ground chicken and ground beef can be used as alternative ingredients to ground pork.