Sauteed Water Spinach with Garlic and Shrimp Paste
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 (vegetarian) 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.
Ingredients
- 4 cups water spinach (kangkong), washed and trimmed
- 2 tbsp shrimp paste (bagoong alamang)
- 5 cloves garlic cloves, minced
- 2 tbsp vegetable oil
- 1 small red chili, sliced (optional)
- 1/4 cup water
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.
Frequently asked questions
How long does Sauteed 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 Sauteed 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 garlic cloves, minced from drying out.
Can I substitute ingredients in Sauteed 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 Sauteed Water Spinach with Garlic and Shrimp Paste 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.
Is Sauteed Water Spinach with Garlic and Shrimp Paste vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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