Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, water spinach in red wine vinegar & oyster sauce >> kangkong adobo made classy. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Water Spinach in Red Wine Vinegar & Oyster Sauce >> KangKong Adobo made Classy is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Water Spinach in Red Wine Vinegar & Oyster Sauce >> KangKong Adobo made Classy is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have water spinach in red wine vinegar & oyster sauce >> kangkong adobo made classy using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Water Spinach in Red Wine Vinegar & Oyster Sauce >> KangKong Adobo made Classy:
- Get 1 bunch Kangkong / Kangkung / Morning glory / water spinach - snipped and cut
- Get 3 Tbsp Red Wine Vinegar
- Take 3 Tbsp Oyster Sauce
- Prepare 1 Tbsp cooking wine
- Take 3 garlic cloves, crushed
- Make ready 2-3 Tbsp water
- Prepare Cooking oil
- Make ready Dash garlic salt
- Take 2 pinches sugar or sugar substitute equivalent
- Prepare Few drops Knorr Liquid Seasoning
- Take Pepper to taste
- Get Ginger crystals (optional)
Researchers have their attention on two key ingredients; resveratrol and acetic acid. If you want to make it yourself, then you would only need three ingredients; water, red wine and mother of vinegar. Red wine vinegar is a sour liquid consisting mainly of acetic acid and water. Red wine vinegar is mainly used as a cooking ingredient to add a blast of taste to the dish.
Steps to make Water Spinach in Red Wine Vinegar & Oyster Sauce >> KangKong Adobo made Classy:
- In a pan, sauté garlic in oil.
- Add to the pan and simmer in low heat the Red Wine Vinegar, Oyster Sauce and wine. Don't mix yet. Cook off the alcohol and vinegar for 2-3 minutes.
- Add the Kangkong stalks and ginger crystals. Mix in the sauce and cover a few minutes to cook or until tender.
- Add Kongkung leaves, add water, 1 or 2T as needed, enough to coat all of it. Season with garlic salt, pepper, sugar and Knorr Liquid seasoning. Mix well. Taste and adjust to your liking.
- Turn off heat after 1 minute. Serve with sauce or separately. Lay the leaves on top of the stalks for presentation.
Red wine vinegar is a sour liquid consisting mainly of acetic acid and water. Red wine vinegar is mainly used as a cooking ingredient to add a blast of taste to the dish. Vinegar is derived from a French word "vin aigre" that literally means "sour wine". Red wine is fermented by bacterial activity till it gets. For example, red wine vinegar comes from red wine.
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