Stir-Fried Kangkong, also known as Ginisang Kangkong, is one of the easiest and most delicious side dishes to prepare with the slightly sweet and fresh flavor of kangkong. It is a straightforward dish that you can whip up in less than 10 minutes!
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Ingredients you'll need
Notes and substitutions
- Kangkong: Also known as water spinach, this leafy green vegetable popular has long, hollow stems and broad leaves. You can find them in Asian supermarkets, often labeled as "ong choy."
- Oil: While I used extra virgin olive oil for its distinct flavor and health benefits, you can substitute it with any neutral oil, such as canola or other vegetable oils. If you want a hint of flavor, sesame oil adds a nutty aroma to the dish.
How to make this recipe
Step 1: Prepare the kangkong
Rinse the kangkong thoroughly under running water. Cut them into 2-inch sections, then separate the leaves from the stems.
Step 2: Sauté the Garlic
Heat the oil in a wok or large skillet over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
Step 3: Cook the stems
Stir fry the kangkong stems for about a minute or until they start to become tender.
Step 4: Add the leaves
Add the kangkong leaves and continue to stir-fry for 1-2 minutes, or until the leaves start to wilt.
Step 5: Season
Add salt and pepper to taste, then toss them together. Turn off the heat.
Garnish your Stir-Fried Kangkong with fried garlic or shallots, if desired. Serve and enjoy!
Recipe FAQs
Kangkong, also known as water spinach, is a leafy green vegetable popular in Southeast Asian cuisine. It has long, hollow stems and broad leaves and is known for its mild, slightly sweet flavor.
Absolutely! You can add ingredients like shrimp, tofu, or chicken for protein. Other vegetables like bell peppers, carrots, or mushrooms also work well.
If kangkong is not available, you can substitute with spinach, bok choy, kale, broccoli rabe, or Swiss chard. While the taste and texture of these greens will vary, they all work well in simple stir-fries with just garlic, salt, and pepper.
Try Filipino recipes with kangkong
- Adobong kangkong: Water spinach cooked in the classic Filipino adobo sauce with soy sauce, vinegar, and garlic.
- Kangkong with bagoong: Stir-fried water spinach with bagoong or fermented shrimp paste that adds a salty, umami flavor.
- Sinigang: A hearty sour soup, often made with tamarind, with protein and vegetables like kangkong.
- Fried kangkong: These crispy kangkong leaves are dipped in a light batter and deep-fried until crispy, often served with a dipping sauce.
- Ginataang kangkong: Water spinach cooked in rich and creamy coconut milk, often spiced up with chili peppers.
Other vegetable recipes you may like
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📖 Recipe
Stir-Fried Kangkong
Equipment
- Wok or Skillet
Ingredients
- 1 pound kangkong (water spinach) see note
- 8 garlic cloves minced
- 2 tablespoons extra virgin olive oil or more; see note
- Salt and pepper to taste
- Fried garlic or shallots optional garnish
Instructions
- Prepare the kangkong: Rinse the kangkong thoroughly under running water. Cut them into 2-inch sections. Separate the leaves from the stems.
- Sauté the Garlic: Heat the oil in a wok or large skillet over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
- Add the stems: Stir-fry the kangkong stems for about a minute or until they start to become tender.
- Add the leaves: Add the kangkong leaves and continue to stir-fry for 1-2 minutes, or until the leaves are wilted and everything is cooked through. Season with salt and pepper to taste. Turn off the heat.
- Garnish your Stir-Fried Kangkong with fried garlic or shallots, if desired. Serve and enjoy!
Notes
- Kangkong: Also known as water spinach, this leafy green vegetable popular has long, hollow stems and broad leaves. You can find them in Asian supermarkets, often labeled as "ong choy."
- Oil: While I used extra virgin olive oil for its distinct flavor and health benefits, you can substitute it with any neutral oil, such as canola or other vegetable oils. If you want a hint of flavor, sesame oil adds a nutty aroma to the dish.
Jan
This is one delicious side dish! Gotta make it!!!
Nora Reyes
Thank you! Happy cooking!