By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
17 matchesDishes from other countries' kitchens, made from the same core ingredients as Garlic Kangkong. The percentage is the share of ingredients the two recipes have in common.
Stir-fried Water SpinachIn Thailand · same ingredients· Same technique83%
Rau Muong Xao ToiIn Vietnam · same ingredients73%
Tumis Kangkung BelacanIn Indonesia · same ingredients73%
A classic, vibrant stir-fried water spinach dish featuring an intense garlic aroma and a savory, salty soy-oyster sauce.
According to eatmundo's ingredient comparison, the closest dish to Garlic Kangkong from another cuisine is Stir-fried Water Spinach (Thailand): the two share 83% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Wash 500g water spinach thoroughly and trim the bottom woody parts, cutting into 3-inch long pieces.
- 2
Heat 2 tbsp oil in a wok over high heat and add 4 minced garlic cloves and 1 chopped onion.
- 3
Sauté until fragrant and golden, about 30 seconds, being careful not to burn the garlic.
- 4
Add the harder stems first and toss for 1 minute until they begin to wilt.
- 5
Add the leaves, 3 tbsp soy sauce, and 1 tbsp oyster sauce.
- 6
Stir quickly for another 60-90 seconds until the leaves are bright green and wilted.
- 7
Add sliced chili if desired for a bit of heat.
- 8
Serve immediately while the vegetables are crisp-tender.
Frequently Asked Questions
What is Garlic Kangkong?
Garlic Kangkong is a Filipino vegetable dish consisting of water spinach stir-fried with garlic, onion, soy sauce, and oyster sauce. It is commonly served as a side dish to accompany main meat or fish courses during lunch or dinner.
Can I use spinach instead?
Regular spinach is too delicate and becomes mushy; water spinach (kangkong) is the standard for its crunchy texture.
Why is my kangkong watery?
Ensure the leaves are well-dried before stir-frying and use very high heat to evaporate excess moisture.
Should I add sugar?
A small pinch of sugar helps round out the saltiness of the oyster sauce if preferred.
Is it better to steam first?
No, stir-frying raw keeps the vegetable crunch; steaming would make it too soft.
