Vietnamese · Dinner
Stir Fried Morning Glory With Garlic
A quick Vietnamese vegetable stir-fry of water spinach tossed in a hot wok with garlic, fish sauce, and a touch of sugar. The stems stay crisp while the leaves wilt just enough, finished with cracked black pepper and served alongside steamed rice as a side dish.
$3
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
149Calories
4.4gProtein
10.4gFat
11.2gCarbs
3.9gSugar
3.5gFiber
538mgSodium
0mgChol
1.5gSat Fat
610mgPotassium
110mgCalcium
3.1mgIron
0mcgVitamin B12
45mgVitamin C
low-carb
low-calorie
rich-umami
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Wash water spinach under cold running water, separate thicker stems from leaves, cut both into 2-inch lengths, and keep in separate piles.
2
Sauté
Heat vegetable oil in a wok over high heat until shimmering, add garlic, and stir constantly for 15 seconds until golden and fragrant.
3
Stir-fry
Add water spinach stems and toss over high heat for 45 seconds until bright green and slightly softened.
4
Wilt
Add leaves with fish sauce and sugar, toss constantly over high heat for 60–90 seconds until wilted and glossy, add water if needed.
5
Plate
Transfer to a plate, scatter black pepper over top, and serve immediately with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g water spinach (morning glory), stems and leaves separated, cut into 2-inch lengths
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp vegetable oil
- 3 tsp3 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp water, if needed
