- 1 bunch water spinach (**kang kong), chopped in 1 inch length
- ¼ cup Silver Swan (or similar Filipino brand) soy sauce
- ⅛ cup Dati Puti (or similar Filipino brand) vinegar
- 1 head garlic, crushed and chopped
- ¼ cup broth (chicken, beef, or vegetable); you can also use water.
- 2 tablespoons olive or similar cooking oil of your preference
- Kosher or sea salt and freshly ground black pepper to taste
- Chili peppers, optional if you like spicy
- **If you are unable to find kang kong, you can also use Ong Choy, a Chinese water spinach equivalent to kang kong.
- Heat a medium-size cooking pan and pour-in cooking oil.
- When the oil is hot, add-in the chopped garlic then saute until golden brown.
- Pour-in the soy sauce, vinegar, and broth/ or water in the pan and bring to boil.
- Add the kang kong/ or ong choy and saute for approximately 1 to 2 minutes.
- Sprinkle salt and ground black pepper to taste. Add-in chili peppers, if you want to spice it up a bit!
- Transfer to a serving plate and top with toasted garlic, if desired.
Source: The Cooking Apprentice
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