Sautéed Water Spinach with Garlic and Fermented Shrimp Paste

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender water spinach stir-fried with fragrant garlic and a savory fermented shrimp paste, delivering classic Filipino vegetable flavors. This filipino-inspired vegetarian ready in about 15 minutes pairs garlic cloves, minced, vegetable oil, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Filipino cuisine 90 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium heat. Add 6 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Stir in 2 tbsp fermented shrimp paste and cook for 30 seconds to release its aroma.
  3. Step 3: Add 1 lb chopped water spinach stems and leaves along with 1/4 cup water. Stir-fry continuously for 3-4 minutes until spinach is wilted and tender.
  4. Step 4: If using, add 1 tsp red chili slices for a mild heat and season with salt to taste. Toss everything together and remove from heat to serve immediately with steamed rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Water Spinach with Garlic and Fermented Shrimp Paste take to make?

Total time is about 15 minutes (10 min prep + 5 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 Fermented 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 garlic cloves, minced from drying out.

Can I substitute ingredients in Sautéed Water Spinach with Garlic and Fermented 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 Fermented Shrimp Paste 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 Sautéed Water Spinach with Garlic and Fermented 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.

Related recipes