Spring green garlic mushroom adobo

Spring Green Garlic Mushroom Adobo
This recipe takes traditional Filipino adobo elements but with a modern twist.


  • 2 cups small to medium button mushrooms halved
  • 1 Tbsp. canola oil
  • 1/2 cup (about 3 stalks) Kangkong water spinach cut into 1" segments
  • 1/2 cup green spring garlic (tops and bottoms sliced)
  • 1/4 cup chicken or vegetable broth
  • 1 1/2 Tbsp. soy sauce
  • 1 1/2 Tbsp. coconut vinegar - avalable in Asian markets (or sub with 1 T white or rice vinegar)
  • 2 tsp garlic minced or preferably slivered
  • 1 each salaam leaf - avalable in Asian markets (or sub with 1 each bay leaf)
  • 1 thai chili, crushed (optional)
  • freshly ground black pepper
  • 1 tsp fresh lemon juice

In a saute pan, heat the canola oil and add mushrooms. Saute mushrooms until they begin to color and slightly crust. Proceed to add the garlic, kangkong, and green spring garlic. As the greens wilt and before the garlic begins to brown, add the salaam leaf, thai chili if using, and chicken or vegetable stock and reduce by half. Add the vinegar and soy sauce and continue to saute for another minute. Remove from heat and season with fresh cracked black pepper and lemon juice. Transfer to a plate and serve hot. Great with rice or as a appetizer to nibble!

Asian Pacific American Heritage Month Celebration
Monday, May 4, 2009
War Memorial Veterans Building - Green Room
401 Van Ness Avenue at McAllister Street
Event Starts: 5:00 PM - 7:30 PM

About Tim Luym:
The fusion of opposites comes together at Poleng Lounge. San Francisco Chronicle three-star executive chef/owner Tim Luym brings cultural reflection to Asian cuisine. Luym, also a 2007 San Francisco Chronicle Rising Star Chef and James Beard Foundation Rising Star Chef nominee, adds a contemporary twist to timeless Asian dishes bred by street vendors, hawkers, and the native peoples without losing sight of the cultural identity. After obtaining a degree from the California Culinary Academy in San Francisco, Luym's passion for cooking led him to work with acclaimed chef Melissa Perello at Charles Nob Hill and Fifth Floor. At Poleng, San Francisco Chronicle Top-10 new restaurant of 2006, Luym returns to his cultural roots. Using authentic Asian recipes and the freshest ingredients available in the Bay Area, Luym preserves cultural integrity in each dish. "Our food is not a fusion of cultural influences embodied thru food, but rather an exploration of Asian roots and reflection on culture, lifestyle and available natural resources."

Asian Chefs Association
Poleng Lounge
1751 Fulton Street
San Francisco, CA 94115
Website: http://www.polenglounge.com

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