Thai · Dinner
Spicy Stir-Fried Morning Glory
A Thai stir-fry of morning glory (water spinach) tossed quickly in a screaming-hot wok with garlic, bird's eye chili, fermented soybean paste, and soy sauce until the stems are crunchy and leaves are wilted. Served alongside jasmine rice with garlicky, chili-forward heat throughout.
$4
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
238Calories
7.1gProtein
9.4gFat
34.8gCarbs
6.8gSugar
4.9gFiber
1380mgSodium
0mgChol
1.3gSat Fat
610mgPotassium
115mgCalcium
3.4mgIron
0mcgVitamin B12
38mgVitamin C
vegan
vegetarian
low-calorie
spice-route
thirty-min-meals
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Trim the morning glory into 2-inch lengths. Mince the garlic and slice the bird's eye chilies, separating stems and leaves.
2
Saute
Heat the vegetable oil in a wok over high heat until shimmering, about 30 seconds. Add garlic and chilies, stir constantly for 15 seconds until golden.
3
Stir-fry
Add morning glory stems and toss over high heat for 30 seconds until bright green, then add the leaves and doubanjiang mixture.
4
Plate
Pour in soy sauce, sugar, and water, tossing for 45 seconds until leaves wilt and sauce clings glossy. Serve immediately with jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g morning glory (water spinach)
- 6 cloves6 cloves garlic
- 44 bird's eye chili
- 2 tsp2 tsp doubanjiang (fermented soybean chili paste)
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp water
- 1 1/3 cup220g jasmine-rice-cooked, for serving
