Adobong Asparagus

I have no easy access to kangkong (water spinach) where I am now. But I do have a craving for this vegetarian recipe from time to time, especially when I feel I have too much baggage around my waistline, hehe...

So one day I cooked adobong asparagus for lunch. One bunch of asparagus was too much for lunch. So I had leftovers which my older son saw and tasted as soon as he got home. He told me, "This is good, Ma! It tastes familiar." I reminded him about adobong kangkong which we used to have back in the Philippines. "O, now I remember!" was his reply.

It was sooo good, in fact, that I probably will not anymore buy kangkong from a store two-hour drive away from me for the purposes of satisfying my craving for this veggie dish.

UPDATE as of 10-07-09:
This dish is well-loved now by at least two readers, and one of them, Sharon, even blogged about it (and about me -- thanks for the heaps of praises, Sharon!). Sharon's blog also has some very interesting baking recipes, although she says she is a newbie (I'd say she does great in baking, even better than I do, but she does not seem to believe that she is that good already). She has another blog which focuses on French to English translation (and actually works as F-->E translator). Her posts are very informative, and it is very apparent how erudite she is!

Ingredients: (all approximations)
1 bunch asparagus(sorry I forgot to take the weight, about the diameter of the circle you form when joining your two thumbs and middle fingers)
2 tbsp oil
3 cloves garlic, sliced
1/4 cup soy sauce
1/2 cup vinegar
freshly milled pepper to taste
pinch of salt

Instructions:
Heat wok at medium setting for about 5 minutes while you prepare garlic and asparagus. Cut off the tips of asparagus about 3 inches, then chop the rest at 2-3 cm intervals down to the tough parts. Discard the tough parts of stems. Rinse well under cold water and let drain.
Heat oil for about 30 seconds and sautee garlic until light brown. Add asparagus and stir-fry about 3 minutes. Transfer veggies in a bowl/platter and keep warm. Pour soy sauce and vinegar to the wok and let simmer on low heat for about 5 minutes untouched. Place back the veggies into the pan carefully on top of the soy sauce-vingear without stirring. Sprinkle the freshly milled black pepper on top and add a pinch of salt. Let simmer uncovered without stirring for 3 minutes. Finally stir some more and turn off heat.

Serve with plain rice. Enjoy as is if you are trying to lose weight, or enjoy with a good protein source.