Sautéed Kangkong with Garlic and Oyster Sauce
Tender water spinach quickly sautéed with fragrant garlic and finished with a savory oyster sauce glaze. This filipino-inspired vegetarian ready in about 15 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 3, 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 300g), washed and trimmed kangkong (water spinach)
- 5 thinly sliced garlic cloves
- 2 tbsp vegetable oil
- 2 tbsp oyster sauce
- 1/4 cup water
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 30 seconds until fragrant and slightly golden.
- Step 2: Add 1 bunch kangkong (water spinach) and stir-fry quickly for 1 minute until leaves start to wilt.
- Step 3: Pour in 2 tbsp oyster sauce and 1/4 cup water, tossing the greens to coat evenly. Cook for another 2 minutes until kangkong is tender but still vibrant green.
- Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper, stir once more, then transfer to a serving dish immediately to preserve texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Kangkong with Garlic and Oyster Sauce take to make?
Total time is about 15 minutes (10 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 Sautéed Kangkong 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 Sautéed Kangkong 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 Sautéed Kangkong with Garlic and Oyster Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Kangkong 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.
