Spicy Stir-Fry Kangkong with Bagoong

This is a very simple budget-light meal. But since it's loaded with chilis, I bet you'd want some rice with it.

But if you're not so fond of chilis, you may lessen it. I stir-fried the vegetables with sesame oil, which adds a nice flavor and aroma. 

Spicy Stir-Fry Kangkong with Bagoong

Ingredients:

Kangkong
2 tbsp sesame oil
2 tsp bagoong (shrimp paste) ~ i used the sweet chili flavored bagoong
3 cloves garlic, minced
1 onion, chopped
2 ripe tomatoes, chopped
2 siling haba (green finger chilis), chopped
1 red siling labuyo or bird's eye chili, crushed  (optional)
2 tbsp water

Procedure:

• Cut and wash kangkong leaves.  Then put in a bowl of cold water.
• In a skillet, heat olive oil. Sauté onions, garlic and tomatoes. 
• Add the bagoong, siling haba and 2 tbsp water. Cook for 2 minutes.
• Drain the kangkong leaves.
• Add kangkong to the sauteed mix. Stir. Cover and simmer for 3 minutes.
• Garnish with red siling labuyo, if preferred.
• Serve with rice. Enjoy!