Here's a quick and easy-to-make Filipino alugbati recipe for lunch or dinner! It is made with stir-fried alugbati, garlic, onions, tomatoes, and a savory sauce. Anyone looking for a simple and healthy dish will love this recipe!
If you like this, you'll love my Ginataang Talong with Malunggay and Ginisang Patola with Mushroom recipes, too!
Jump to:
Why You’ll Love This Recipe
Alugbati recipe is a beginner-friendly and healthy Filipino dish. You will only need simple ingredients, basic cooking skills, and a few minutes to cook it. Also, it pairs well with a bowl of steamed rice because of its silky texture and savory flavor.
These leafy greens, alugbati or malabar spinach, are not just light and satisfying. They're also rich in good vitamins that support overall health. So if you are on a healthy diet, this alugbati recipe is perfect for you!
The Story Behind the Alugbati Recipe
Alugbati is a common ingredient in Filipino home cooking since it grows fast and is easy to find. Filipinos use these affordable, fresh, and easy-to-cook leafy greens in cooking healthy soups or stir-fried dishes like this alugbati recipe.
Where the Alugbati Recipe Comes From
This alugbati recipe comes from the Philippines. Alugbati can be found all over, and Filipinos have been using this vegetable in their cooking for many years. It's enjoyed as a main or side dish in Filipino cuisine.
When is this Dish Typically Enjoyed?
You can enjoy this with steamed rice or grilled food anytime you like. In the Philippines, it's commonly prepared for lunch or dinner and is a common Filipino comfort food.
Ingredients
Listed below are all the ingredients you will need:
- Alugbati
- Garlic cloves
- Onion
- Tomatoes
- Soy sauce or vegetarian oyster sauce
- Cooking oil
- Salt and pepper (to taste)
See the recipe card for quantities.
Instructions
Sauté the Aromatics
1. Heat cooking oil in a pan over medium heat.
2. Add garlic and sauté until lightly golden.
3. Add onion and cook until translucent.
Cook the Vegetables
4. Stir in tomatoes and cook until soft.
5. Add soy sauce or vegetarian oyster sauce and mix well.
Add the Alugbati
6. Add alugbati leaves and tender stems.
7. Stir quickly, then cover the pan and let it wilt for 1–2 minutes.
Finish and Serve
8. Uncover and adjust seasoning with salt and pepper if needed.
9. Turn off the heat while the leaves are still bright green.
10. Serve warm with steamed rice.
Substitutions & Variations
- Ingredient Swap
If you don't have alugbati, you can try kangkong or spinach. - Variation
For extra protein, feel free to add tofu. - Mistake to Avoid
Don't overcook the alugbati. It will lose its bright color if it turns soft.
Storage Tip
This dish is best eaten fresh but can also be stored in the fridge for 2-3 days. Keep cooked vegetables in an airtight container and reheat gently.
FAQs
No-Fail Alugbati Recipe
Ingredients
- 2 cups alugbati leaves and tender stems washed and drained
- 2 cloves garlic minced
- 1 small onion sliced
- 2 small tomatoes sliced
- 1 tablespoon soy sauce or vegetarian oyster sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Instructions
Sauté the Aromatics
- Heat cooking oil in a pan over medium heat.
- Add garlic and sauté until lightly golden.
- Add onion and cook until translucent.
Cook the Vegetables
- Stir in tomatoes and cook until soft.
- Add soy sauce or vegetarian oyster sauce and mix well.
Add the Alugbati
- Add alugbati leaves and tender stems.
- Stir quickly, then cover the pan and let it wilt for 1–2 minutes.
Finish and Serve
- Uncover and adjust seasoning with salt and pepper if needed.
- Turn off the heat while the leaves are still bright green.
- Serve warm with steamed rice.
Notes
- Alugbati cooks very quickly, so avoid overcooking to keep its bright color and tender texture.
- Best served immediately for the freshest flavor and consistency.
Watch The Recipe Video!
You Might Also Like:
Recipes for Every Moment
Only have a short time to make a healthy side dish? You can try this alugbati recipe. In just 10 minutes, you can enjoy it with warm steamed rice!
Leave a Reply