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!
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Ingredients you'll need
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.
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.
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.
Step 4: Add the leaves
Add the kangkong leaves and stir-fry for another 1 to 2 minutes, until they start to wilt.
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.
Top your stir-fried kangkong with some fried garlic or shallots if you like, then serve and enjoy!
Recipe FAQs
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.
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.
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
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📖 Recipe
Stir-Fried Kangkong
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
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.
Anon
Hello, I tried to make this and the kangkong stalks were chewy and kind of hard. How do i fix this?
Nora Reyes
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!
Nora Reyes
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.
Jan
This is one delicious side dish! Gotta make it!!!
Nora Reyes
Thank you! Happy cooking!