Sautéed Water Spinach with Garlic and Oyster Sauce
Tender Filipino kangkong (water spinach) quickly stir-fried with fragrant garlic and savory oyster sauce for a simple vegetable side. This filipino-inspired vegetarian ready in about 12 minutes blends garlic cloves, thinly sliced, 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 pound water spinach (kangkong), washed and trimmed
- 5 cloves garlic cloves, thinly sliced
- 2 tbsp vegetable oil
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 1/4 cup water
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Step 2: Add 5 thinly sliced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 pound water spinach (kangkong) and stir-fry quickly for 2 minutes until leaves begin to wilt.
- Step 4: Pour in 2 tablespoons oyster sauce, 1 teaspoon fish sauce, and 1/4 cup water; continue to stir-fry for another 2 minutes until stems are crisp-tender and sauce lightly coats the leaves.
- Step 5: Season with 1/4 teaspoon freshly ground black pepper, toss once more, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Water Spinach with Garlic and Oyster Sauce take to make?
Total time is about 12 minutes (5 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Water Spinach 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 Water Spinach 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 Water Spinach 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 Water Spinach 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.
