Sautéed Water Spinach with Garlic and Shrimp Paste
A quick Filipino vegetable side dish featuring tender water spinach sautéed with pungent shrimp paste and aromatic garlic for a savory umami boost. This filipino-inspired vegetarian ready in about 15 minutes pairs shrimp paste (bagoong alamang), thinly sliced garlic cloves, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 bunch (about 300 grams), washed and chopped into 2-inch pieces water spinach (kangkong)
- 2 tbsp shrimp paste (bagoong alamang)
- 5 cloves, thinly sliced garlic cloves
- 2 tbsp vegetable oil
- 1 small, sliced (optional) red chili pepper
- 1/4 cup water
- to taste salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium heat. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
- Step 2: Add 2 tbsp shrimp paste and stir-fry with the garlic for 1 minute until aromatic.
- Step 3: Add the 1 bunch chopped water spinach and 1 small sliced red chili pepper (if using). Toss quickly to combine.
- Step 4: Pour in 1/4 cup water and cover the pan. Cook for 3-4 minutes until the water spinach is wilted but still bright green.
- Step 5: Remove the lid, stir well, and season with salt to taste. Cook uncovered for another minute to evaporate excess liquid before serving.
Frequently asked questions
How long does Sautéed Water Spinach with Garlic and Shrimp Paste take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Water Spinach with Garlic and Shrimp Paste?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Water Spinach with Garlic and Shrimp Paste?
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 Sautéed Water Spinach with Garlic and Shrimp Paste for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Water Spinach with Garlic and Shrimp Paste?
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.
