Sauteed Water Cabbage

Copyright 2012 LtDan'sKitchen blogs

Growing up in the city of Bacolod, it was quite fun being in the city and yet be quite far enough to enjoy the perks of a small town. One of the perks is the access to open lots where vegetables can be grown during the rainy months. At this point, parts of the planting bed includes a muddy shallow pool where water cabbages (Kangkong) grow in abundance. Considered a weed in the US, this wonderful vegetable is quite far low in the rung of preferred greens being also used to feed pigs grown for their meat. It is indeed a simple peasant fare but for me, it is something that is a favorite in our family.

Copyright 2012 LtDan'sKitchen blogs

Traditionally, you use only the tips where the leaves are found and cooked adobo style seasoned with vinegar and soy sauce. In some restaurants however, it is seasoned a bit more delicately with oyster sauce and sesame oil. Meat can also be added but I prefer to make this dish without any to ensure you enjoy the full flavor of the vegetable. If unavailable, Chinese broccoli or even regular broccoli and asparagus can also be used as a good substitute.I saw this in the local grocery store and I could just not walk away from it without having to buy it. It was a dish that took 7 years in the making.

Sauteed Water Cabbage

2-3 lbs water cabbage, ends trimmed and cut into 2-3 inch stalks
2 tbsp garlic, minced
2 tbsp canola oil
¼ cup water
Salt and pepper
2 tsp soy sauce
¼ cup oyster sauce
2 tsp sesame oil

1. Clean and cut the water lettuce to size. Wash and drain and set aside.

2. Heat the oil in a large wok over medium low heat. Add the garlic and cook 
    until golden brown. Spoon out and set aside.

3. Add the water cabbage and increase the heat to medium. Season with the 
    soy sauce and about a teaspoon of salt and a few turns of black pepper. 
    Add the water and cover until it comes to a boil.

4. Add the oyster sauce and stir to mix. Cook covered until the stalks are 
    tender. Check for flavor.

5. Drizzle in the sesame oil and transfer to a serving platter. Garnish with 
    the roasted garlic and serve right away.