Stir-Fried Kangkong

Kangkong stir-fried with garlic for a quick and delicious side dish.

Course Side Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 62kcal

Cost $4-$6

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

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!

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.