Thai Garlic & Chili Morning Glory
Water spinach tossed hard and fast in a screaming-hot wok with garlic, chili, and a salty-umami punch. It hits different when it's charred at the edges and still snappy.
- Total time
- 12 min
- Servings
- 2
- Calories
- 95
- Protein
- 3g
Ingredients
- 1 lb morning glory (water spinach), trimmed
- 4 cloves garlic, minced
- 1 piece Thai red chili, sliced thin (or 1 tsp chili flakes)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp neutral cooking oil
- ½ piece lime (juiced)
Instructions
- 1
Heat oil in a wok or large skillet over high heat until it shimmers and just starts to smoke, about 90 seconds.
- 2
Add garlic and chili, stir constantly for 20 seconds until fragrant — don't let garlic brown.
- 3
Add morning glory and toss hard for 2–3 minutes, stirring constantly. Edges should char and leaves still snap when bent.
- 4
Pour soy sauce and fish sauce over the greens, toss to coat for 30 seconds.
- 5
Squeeze lime juice over top, give one final toss, and slide onto a plate immediately.
Tools you’ll need
- wok or 12-inch skillet
- wooden spoon or wok spatula
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