Sauteed Water Spinach with Garlic and Shrimp Paste

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant sauté of tender water spinach leaves and stems with fragrant garlic and savory shrimp paste, a beloved Filipino side dish. This Filipino-inspired vegetarian recipe, ready in about 15 minutes, pairs shrimp paste (bagoong alamang), garlic cloves, minced, 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 3, 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: 5 min Cook: 10 min Serves 3 Filipino cuisine 90 cal/serving

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Ingredients

4 cups water spinach (kangkong), washed and trimmed
2 tbsp shrimp paste (bagoong alamang)
5 garlic cloves, minced
2 tbsp vegetable oil
1 small red chili, sliced (optional)
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium heat. Add 5 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Stir in 2 tbsp shrimp paste and cook for 1 minute, stirring constantly to release its aroma.
Step 3: Add 4 cups washed and trimmed water spinach leaves and stems, tossing quickly to coat the greens with the shrimp paste mixture.
Step 4: Pour in 1/4 cup water, cover the pan, and cook for 3 minutes until the stems soften but the leaves remain vibrant.
Step 5: Remove the lid, stir in 1 sliced red chili if using, and cook uncovered for 1 more minute to evaporate excess liquid.
Step 6: Serve immediately as a savory side to grilled or fried dishes.