Easy Thai Kangkong Recipe (Water Spinach Stir-Fry) For Busy Weeknights

Some nights, dinner needs to be on the table before the kettle even finishes boiling. That's exactly where this easy Thai kangkong recipe earns its keep. Water spinach — kangkong — cooks down in minutes, drinks up a punchy garlic-chili sauce, and pairs with literally any protein you've got on hand. I started making this on frantic Tuesday evenings when takeout felt tempting, and it's since become the dish my family asks for by name. No fancy techniques, no long ingredient list — just one hot pan and a handful of pantry staples. Let's walk through it together.

Ingredients

• 1 bunch kangkong (water spinach), about 400 g / 14 oz, cut into 5 cm pieces
• 5 cloves garlic, minced
• 2 red Thai chilies, sliced (or 1 teaspoon chili flakes)
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon brown or palm sugar
• 1½ tablespoons neutral oil
• 2 tablespoons water

Instructions

1. Wash the kangkong well, drain, and pat dry. Cut into manageable lengths, keeping stems and leaves separate.
2. Whisk the oyster sauce, soy sauce, fish sauce, sugar, and water together in a small bowl.
3. Heat the oil in a wok or large skillet over high heat until shimmering.
4. Add the garlic and chilies; stir for about 20 seconds until aromatic.
5. Toss in the stems, stir-fry 30 seconds, then add the leaves.
6. Pour in the sauce and toss constantly for 1–2 minutes until the greens are wilted and glossy.
7. Transfer to a plate and serve right away with rice and your choice of protein.

Chef's Tips & Notes

• Prep ahead. Mince the garlic and mix the sauce in the morning, and dinner takes under 10 minutes at night.
• Keep the pan hot. Cook in batches if your pan is small — crowding steams the vegetables instead of stir-frying them.
• Make it a full meal. Add sliced chicken, shrimp, or crispy tofu after blooming the garlic and cook through before adding the greens.
• Watch the salt. Oyster sauce and fish sauce are both salty; taste before adding extra salt.

Weeknight dinners don't have to be boring or complicated — this Thai kangkong proves it. I hope it saves you on a hectic evening the way it saves me, and that it earns a permanent spot in your rotation. Cook it, tweak it, make it yours, and don't forget to share the recipe with someone who needs a fast win in the kitchen. Enjoy every garlicky bite!

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