Adobong Kangkong with Ground Beef and Oyster Sauce

Adobong Kangkong is a classic Filipino dish that combines the earthy flavor of water spinach with the savory taste of soy sauce and vinegar. In this recipe, we’re adding ground beef (or you can use ground pork) and oyster sauce to give it a delicious twist. This dish is perfect for lunch or dinner and can be paired with hot steamed rice or garlic-fried rice.

 

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

 

Nutritional Values (per serving):

• Calories: 220 (if using 250g ground beef) / 250 (if using 250g ground pork)
• Fat: 14g (if using ground beef) / 18g (if using ground pork)
• Carbohydrates: 12g
• Protein: 14g (if using ground beef) / 16g (if using ground pork)

 Ingredients:

• 250 grams of ground beef or ground pork
• 1-2 bunches of kangkong (water spinach), chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon oyster sauce
• 1/2 cup water
• 2 tablespoons vegetable oil
• Salt and pepper to taste

 Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic and sauté for 2 minutes until fragrant.
2. Add the ground beef or ground pork and cook for 5-7 minutes until browned.
3. Add the soy sauce, vinegar, oyster sauce, and water. Stir well and bring to a boil.
4. Lower the heat and let it simmer for 15 minutes until the sauce thickens.
5. Add the chopped kangkong and cook for 5 minutes until wilted.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice or garlic-fried rice.