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.

Scale

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)

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)

Cook Mode Prevent your screen from going dark

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.