🇵🇭 Philippines · Food
Garlic Kangkong
By eatmundo · August 4, 2026
A classic, vibrant stir-fried water spinach dish featuring an intense garlic aroma and a savory, salty soy-oyster sauce.
Ingredients
check them off as you prepareHow 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
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.
Mundo Match
Dishes across the world that share Garlic Kangkong's core ingredients.
See all 24 matches ↓
