Try this quick and easy Kangkong with Oyster Sauce recipe for a savory and healthy lunch or dinner with the whole family. It’s a simple vegetable dish that's flavorful, affordable, and packed with nutrients—great for busy weekdays!
Looking for more flavorful vegetable dishes? Try my Easy Laing, Filipino Chop Suey, or the classic Green Beans with Black Bean Sauce.
Jump to:
What is Kangkong with Oyster Sauce?
This Vegetarian Kangkong with Quail Eggs is a savory Filipino vegetable dish that’s so simple to make. It features kangkong leaves (also known as ongchoy, a Chinese variety of water spinach) stir-fried in a flavorful mix of tablespoons of oyster sauce, garlic, onion, and water, then finished with hard-boiled quail eggs. Some versions even add bagoong (fermented shrimp paste) for extra umami.
It’s a healthy and budget-friendly option whether served as a side dish or main course, best enjoyed with steamed rice. If you're looking for an easy, affordable Filipino vegetable dish, this one's a winner.
Health Benefits of Kangkong (Water Spinach)
- Boosts the immune system
- Supports liver health
- Helps fight anemia
- Reduces cholesterol
- Prevents constipation
- Aids in blood sugar control
- Supports eye health
- Improves skin appearance
Substitutions
- Kangkong (water spinach) – Use spinach, bok choy, or Chinese broccoli if unavailable.
- Quail eggs – Use tofu cubes or chickpeas for a vegan-friendly protein option.
- Oyster mushroom sauce – Use vegan mushroom sauce or hoisin sauce as a substitute.
- Vegetable oil – Swap with coconut oil or olive oil for a different flavor.
- Cornstarch – Use arrowroot powder or omit for a thinner sauce.
Variations
- Spicy kangkong stir-fry – Add chopped chili or a dash of chili oil.
- Garlic overload – Increase garlic to 1 tablespoon for a bolder, aromatic dish.
- Ginger twist – Add 1 teaspoon of minced ginger for warmth and depth.
- Tofu version – Toss in fried tofu cubes to make this a more filling main dish.
Storage
- These ingredients don’t stand up well to freezing.
- Store leftovers in an airtight container in the refrigerator. Best consumed within 2 days. Reheat gently in a pan to preserve the texture of the greens.
Tips and Procedures
- Wash and trim the kangkong leaves and sliced kangkong stalks thoroughly.
- Stir-fry kangkong stalks first for about 2–3 minutes, then add the leaves for the last 30–60 seconds to retain color and texture.
- For extra spice, sprinkle in some red pepper flakes.
- Instead of quail eggs, vegans can use tofu cubes, sautéed mushrooms, or chickpeas.
- Enhance the flavor with sesame oil or a touch of bagoong if you're not strictly vegetarian.
- Substitute with other vegetables like carrots, cabbage, or snow peas for variety.
- Add soy sauce, vinegar, and brown sugar to tweak the sauce base if desired.
- Store leftovers in an airtight container in the refrigerator. Best consumed within 1–2 days.
Ingredients
Listed below are all the ingredients you will need:
- vegetable oil
- vegetarian oyster sauce
- onions
- garlic
- kangkong also known water spinach — you can find this at your local Asian market
- oyster mushroom sauce
- water
- cornstarch
- salt
- ground black pepper
- quail eggs — you can find this at your local Asian market
Instructions
Heat oil in a pan over medium heat. Sauté the onion and cloves of garlic for about 1 minute until fragrant.
Pour-in the sliced kangkong stalks first and stir-fry for 2–3 minutes. Add the kangkong leaves and stir quickly. Add the tablespoons of oyster sauce and water. Stir well and let it simmer for 5 minutes.
Season with salt and pepper. Add quail eggs and drizzle in sesame oil if using.
Remove from heat. Transfer to a serving plate. Garnish with red chili or more onions if desired. Lay on paper towels for a few seconds if oily to absorb excess oil before serving.
⭐ Top Tip
Add the quail eggs last to prevent them from breaking during cooking. If using a vegan substitute like tofu, pan-fry it first to keep it crisp and firm in the sauce. Always taste before serving to adjust saltiness to your liking.
FAQ
You may include or omit the kangkong stalks in cooking this Filipino food, depending on your preference.
In the Philippines, they can be easily bought in the local markets. You can buy them in Asian grocery stores or online shops, too.
You may simply cook mixed veggies and add the hard-boiled quail egg.
Kangkong with Oyster Sauce
Ingredients
- 2 tablespoons vegetable oil
- ½ cup onions thinly sliced
- ½ teaspoon minced garlic
- 3 cups kangkong
- 6 pieces hard-boiled quail eggs
- ½ cup oyster mushroom sauce
- ½ cup water
- ¼ teaspoon water
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a heated pan over medium-low heat, add oil.
- Next sauté onions and minced garlic for a minute
- Add in the kangkong and stir fry for 3 minutes on medium-high heat.
- Add in the oyster sauce and the water and bring the mixture to a boil and simmer for 5 minutes.
- Season with cornstarch, salt, and ground black pepper to taste.
- Add in the hard-boiled quail eggs and mix.
- Transfer to a serving bowl and serve immediately with steamed rice.
Leave a Reply