Kangkong Stir-Fry with Garlic and Oyster Sauce
A simple Filipino vegetable stir-fry featuring water spinach quickly cooked with garlic and savory oyster sauce. This filipino-inspired vegetarian ready in about 10 minutes blends thinly sliced garlic cloves, vegetable oil, oyster sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 70 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 bunch (about 8 cups, washed and chopped into 3-inch pieces) kangkong (water spinach)
- 5 cloves, thinly sliced garlic cloves
- 2 tbsp vegetable oil
- 2 tbsp oyster sauce
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until hot. Add 5 thinly sliced garlic cloves and stir-fry for 30 seconds until fragrant and golden.
- Step 2: Add 8 cups chopped kangkong stems and leaves to the wok. Stir-fry for 1 minute until stems start to soften.
- Step 3: Pour in 2 tablespoons oyster sauce and 1/4 cup water. Toss the kangkong thoroughly and cook for another 2 minutes until leaves are wilted and stems are tender-crisp.
- Step 4: Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Give a final toss and serve immediately as a side dish.
Frequently asked questions
How long does Kangkong Stir-Fry with Garlic and Oyster Sauce take to make?
Total time is about 10 minutes (5 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Kangkong Stir-Fry with Garlic and Oyster Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Kangkong Stir-Fry with Garlic and Oyster Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kangkong Stir-Fry with Garlic and Oyster Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kangkong Stir-Fry with Garlic and Oyster Sauce?
Filipino vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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