Thai · Dinner
Spicy Stir-Fried Morning Glory (Dairy-Free)
Water spinach stir-fried in a hot wok with garlic, bird's-eye chilies, and fermented soybean paste, finished with soy sauce and a touch of sugar for balance. Served over jasmine rice with stems crisp and leaves wilted.
$3
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
217Calories
6.9gProtein
8.5gFat
30.8gCarbs
6.9gSugar
4.9gFiber
1456mgSodium
0mgChol
1.1gSat Fat
681mgPotassium
96mgCalcium
3.2mgIron
0mcgVitamin B12
38mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Trim the water spinach into 3-inch lengths, separating thicker stems from leaves. Roughly chop the garlic and chilies.
2
Heat the vegetable oil in a wok over high heat until shimmering, about 45 seconds. Add garlic and chilies, stirring constantly for 20 seconds until fragrant and light golden.
3
Add water spinach stems first, tossing over high heat for 30 seconds until slightly softened but still crisp throughout.
4
Add fermented soybean paste, soy sauce, and sugar with leafy tops, tossing constantly for 1 to 2 minutes until leaves wilt and sauce coats everything glossy.
5
Plate
Transfer the stir-fry to a plate and serve immediately alongside cooked jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g water spinach
- 6 cloves6 cloves garlic
- 44 bird's-eye chilies
- 2 tbsp2 tbsp fermented soybean paste (doubanjiang or similar)
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 1 cup240ml cooked jasmine rice, to serve
