Garlic & Chili Morning Glory
Thai stir-fried water spinach with fermented garlic, dried chili, and a whisper of fish sauce — crispy-edged, tender-stemmed, and ready in 10 minutes. One skillet, pure umami.
- Total time
- 12 min
- Servings
- 2
- Calories
- 95
- Protein
- 3g
freshsimplethaivegetarianvegetariancrispytenderweeknight
Ingredients
- 1 lb water spinach (morning glory), trimmed and cut into 3-inch pieces
- 4 cloves garlic cloves, minced
- 2 whole dried red chiles (or chili flakes)
- 1 tbsp fish sauce
- 2 tbsp neutral oil (vegetable or canola)
- ½ whole lime (for serving)
Instructions
- 1
Heat oil in a large skillet over high heat until shimmering, about 60 seconds.
- 2
Add minced garlic and whole dried chiles. Stir constantly for 30 seconds until fragrant — don't let garlic brown.
- 3
Add morning glory and fish sauce. Toss continuously for 4–5 minutes until stems are tender and edges start to crisp.
- 4
Taste and adjust salt/fish sauce. Serve immediately with a lime wedge on the side.
Tools you’ll need
- large skillet (12-inch preferred)
- tongs or wooden spoon
- cutting board
- chef's knife
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