Sautéed Water Spinach with Shrimp Paste and Garlic

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

A vibrant vegetable side dish featuring tender water spinach quickly sautéed with pungent shrimp paste and garlic for a bold umami flavor. This filipino-inspired vegetarian ready in about 12 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 70 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: 5 min Cook: 7 min Serves 4 Filipino cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large wok over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 2 tablespoons shrimp paste (bagoong alamang) and stir-fry with garlic for 1 minute until aromatic.
  3. Step 3: Add 1 pound chopped water spinach leaves and stems along with 1/4 cup water. Stir-fry for 3-4 minutes until the greens are wilted but still bright green and tender-crisp. Serve immediately.

Frequently asked questions

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

Total time is about 12 minutes (5 min prep + 7 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 Shrimp Paste and Garlic?

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 Shrimp Paste and Garlic?

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 Shrimp Paste and Garlic 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 Shrimp Paste and Garlic?

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.

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