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Thai Stir-Fried Water Spinach Recipe (Morning Glory)
Cook one of the most popular Thai dishes at home with this tasty stir-fry morning glory (water spinach recipe.) It’s super quick and vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Vegetables, Vegetarian, Vegan
- Method: Stovetop
- Cuisine: Thai
Scale
Ingredients
- 1 bunch Chinese water spinach (about 1 pound)
- 2 tablespoons good-quality cooking oil with a high smoke point, such as avocado oil or olive oil
- 2 Thai red chilis, sliced lengthwise
- 4 cloves garlic, smashed
- 1/4 cup chicken bone broth or no-sodium chicken broth (use vegetable broth if vegan)
For the cooking sauce:
- 2 tablespoons oyster sauce (use mushroom sauce if vegan)
- 1 tablespoon fish sauce (omit if vegan)
- 1 tablespoon Chinese cooking wine
- 1 tablespoon fermented black bean paste (I use Lee Kum Kee black bean garlic sauce)
- 1 teaspoon sugar (I use brown sugar)
Instructions
- Trim the ends of water spinach and rinse under cold water to clean. Drain and cut into 2-inch pieces. Set aside.
- Combine all ingredients of the cooking sauce in a small bowl. Set aside.
- Heat oil over high heat in a large skillet or a wok. Once the oil is hot, toss red chili and garlic in the pan. Stir for 30 seconds or until fragrant.
- Add water spinach to the pan, followed by the cooking sauce. Stir fry for about 40 seconds to a minute, until the vegetable is wilted and covered by the sauce evenly.
- Add chicken bone broth and stir to combine. Serve immediately over rice.
Nutrition
- Serving Size: 1
- Calories: 215
- Sugar: 4.8g
- Sodium: 701.6mg
- Fat: 15g
- Saturated Fat: 2.1g
- Carbohydrates: 17.4g
- Fiber: 5.1g
- Protein: 7.5g
- Cholesterol: 0.6mg