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    Home » Vegetable Recipes

    Stir-Fried Kangkong Recipe

    Published: Nov 14, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 5 Comments

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    Stir-Fried Kangkong, or Ginisang Kangkong, is one of the easiest and most delicious side dishes to prepare. It’s simple to make and comes together in under 10 minutes!

    Stir-fried Kangkong topped with fried shallots in a bowl.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More Filipino recipes with kangkong
    • Other vegetable recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Stir-fried Kangkong
    Oil, salt, and pepper are not in the photo.

    Notes and substitutions

    • Kangkong: This leafy green vegetable has long, hollow stems and broad leaves. It’s popular in Filipino and Southeast Asian cooking, and it goes by many names — including water spinach, Chinese water spinach, kangkung, and ong choy in some stores.
    • Oil: I used extra virgin olive oil because I like the flavor and it’s a bit healthier, but feel free to use any neutral oil you have on hand (like canola or vegetable oil). If you want a mild nutty flavor and aroma, you can add a small amount of sesame oil.

    How to make this recipe

    Step 1: Prepare the kangkong

    Give the kangkong a good rinse under running water — make sure to clean it well since it usually has a bit of dirt or grit. Cut it into 2-inch pieces and separate the stems from the leaves.

    Cutting the kangkong into sections.

    Step 2: Sauté the garlic

    Heat some oil in a wok or large pan over medium-high heat. Add the minced garlic and sauté it just until it smells nice and fragrant — watch it closely so it doesn’t burn.

    Browning the garlic in the wok.

    Step 3: Cook the stems

    Add the kangkong stems first, since they’re a bit tougher than the leaves. Stir-fry them for about a minute or until they start to soften. You can add a splash of water to help them cook through.

    Tossing the kangkong stems in the wok.

    Step 4: Add the leaves

    Add the kangkong leaves and stir-fry for another 1 to 2 minutes, until they start to wilt.

    Adding the kangkong leaves to the wok.

    Step 5: Season

    Add salt and pepper to taste, then toss everything together. For extra flavor, you can also add a splash of soy sauce, oyster sauce, or fish sauce. Turn off the heat once the leaves are wilted — you don’t want to overcook the kangkong.

    Tossing the kangkong leaves in the wok.

    Top your stir-fried kangkong with some fried garlic or shallots if you like, then serve and enjoy!

    Stir-fried kangkong in a bowl.

    Recipe FAQs

    What is kangkong?

    Kangkong, also known as water spinach, is a leafy green vegetable commonly used in Southeast Asian cooking. It has long hollow stems and broad, tender leaves. Its mild, slightly sweet flavor makes it a great addition to stir-fries and soups.

    Can I add other ingredients to stir-fried kangkong?

    Absolutely! Feel free to toss in some shrimp, tofu, or chicken if you want to add protein. You can also mix in other veggies like bell peppers, carrots, or mushrooms — they go really well with the flavors and add more texture to the dish.

    What if I can’t find kangkong?

    If you can’t find kangkong, you can use other leafy greens like spinach, bok choy, kale, broccoli rabe, or Swiss chard. The flavor and texture will be a bit different, but they all work nicely in a simple stir-fry with garlic, salt, and pepper.

    More Filipino recipes with kangkong

    • Adobong kangkong: Water spinach cooked in a classic Filipino adobo sauce with soy sauce, vinegar, and garlic.
    • Kangkong with bagoong: Stir-fried water spinach with bagoong (fermented shrimp paste) that adds a salty, umami flavor.
    • Sinigang: A hearty sour soup, usually made with tamarind, a protein (like pork or shrimp), and veggies like kangkong.
    • Fried kangkong: Crispy kangkong leaves dipped in a light batter and deep-fried, often served with a dipping sauce.
    • Ginataang kangkong: Water spinach cooked in rich coconut milk, often spiced up with chili peppers.

    Other vegetable recipes you may like

    • Ginataang Puso ng Saging in a bowl.
      Ginataang Puso ng Saging Recipe
    • Tofu and Mushroom Adobo on a plate.
      Tofu and Mushroom Adobo Recipe
    • Laing with shrimp on a plate.
      Laing Recipe
    • Adobong Talong on a plate.
      Adobong Talong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Stir Fried Kangkong on a bowl topped with fried garlic.

    Stir-Fried Kangkong

    Kangkong stir-fried with garlic for a quick and delicious side dish.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 6
    Calories: 62kcal
    Author: Nora Rey
    Cost: $4-$6

    Equipment

    • Wok or Skillet

    Ingredients

    • 1 pound kangkong or water spinach rinsed and cut into 2-inch sections (see note)
    • 8 cloves garlic minced
    • 2 tablespoons extra virgin olive oil or more (see note)
    • Salt and pepper to taste
    • Fried garlic or shallots optional garnish
    US Customary - Metric

    Instructions

    • Prepare the kang kong: Rinse the kang kong 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 pan over medium-high heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
    • Add the stems: Stir-fry the tough stems first for about a minute, or until they begin to soften. You can add a splash of water to help them cook through.
    • 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, then turn off the heat.
    • Garnish your stir-fried kangkong with fried garlic or shallots. Serve and enjoy!

    Notes

    • Kangkong: This leafy green vegetable has long, hollow stems and broad leaves. It goes by many names — including water spinach, Chinese water spinach, kangkung, and ong choy in some stores.
    • Oil: I used extra virgin olive oil, but any neutral oil will work. If you want a mild nutty flavor and aroma, you can add a small amount of sesame oil.

    Nutrition

    Calories: 62kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 183mgPotassium: 252mgFiber: 2gSugar: 0.04gVitamin A: 4763IUVitamin C: 43mgCalcium: 66mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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      Ginisang Okra Recipe
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      Lumpiang Labong Recipe
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      Adobong Sitaw Recipe
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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Anon

      April 12, 2024 at 8:32 am

      Hello, I tried to make this and the kangkong stalks were chewy and kind of hard. How do i fix this?

      Reply
      • Nora Reyes

        April 12, 2024 at 12:25 pm

        Hello! I'm sorry to hear the kangkong stalks were chewy and hard. Cook the stalks first since they need more time to soften up. Try cutting them smaller and let them cook a while before you toss in the leaves. That should help them get nice and tender. I hope this makes a difference! Thank you!

        Reply
      • Nora Reyes

        April 12, 2024 at 12:27 pm

        Blanching can also help soften the kangkong stalks, especially if they're a bit on the tougher side. Sometimes they're tougher simply because they're a bit older, or just naturally firmer.

        Reply
    2. Jan

      November 15, 2023 at 12:14 am

      5 stars
      This is one delicious side dish! Gotta make it!!!

      Reply
      • Nora Reyes

        November 16, 2023 at 9:48 pm

        Thank you! Happy cooking!

        Reply
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