Sauteed Water Spinach with Garlic and Shrimp Paste

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

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.

Prep: 5 min Cook: 10 min Serves 3 Filipino cuisine 90 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Stir in 2 tbsp shrimp paste and cook for 1 minute, stirring constantly to release its aroma.
  3. Step 3: Add 4 cups washed and trimmed water spinach leaves and stems, tossing quickly to coat the greens with the shrimp paste mixture.
  4. 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.
  5. Step 5: Remove the lid, stir in 1 sliced red chili if using, and cook uncovered for 1 more minute to evaporate excess liquid.
  6. Step 6: Serve immediately as a savory side to grilled or fried dishes.

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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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