Stir fried water spinach (also known as morning glory, kang kong, or ong choy) is one of the most popular Thai leafy green vegetable dishes. If you haven’t heard of it before, it may sound like a dish that you’d turn to on a low-carb diet, but it’s actually delicious and bursting with flavor.
This is thanks to the Thai red chilis, garlic, oyster sauce, and chicken bone broth. Not so bad for a leafy green vegetable dish, is it? Served over a bed of white rice or quinoa (or grain of your choice, which you’ll want to prepare ahead of time) this stir fried water spinach dish is also hearty and satisfying.
Is Water Spinach the Same as Spinach?
It’s important to note that water spinach is not the same as regular spinach; it belongs to the same family as the sweet potato and beet. Sometimes, water spinach goes by the name water morning glory or morning glory.
To find water spinach, you’ll need to visit your local Asian or Chinese supermarket (and remember its alternative names).
How to Stir-Fry Water Spinach in Five Quick and Easy Steps
Stir-frying water spinach is quick and easy. All you need to do is:
Step one:
Trim the ends of the water spinach, drain, and rinse. Cut into two-inch pieces and set aside.
Step two:
Combine all seasonings for the cooking sauce in a small bowl and set aside.
Step three:
Heat oil over high heat and toss red chili and garlic in the pan for 30 seconds or until fragrant.
Step four:
Add water spinach to the pan with the cooking sauce. Stir quickly for up to one minute, until the leaves are wilted and evenly coated with the sauce.
Step five:
Add chicken bone broth to the saucepan and stir to combine. Once combined, serve stir-fried water spinach immediately over rice.
Thai Stir-Fried Water Spinach Recipe
Stir-fried water spinach (also known as morning glory) is a healthy, hearty Thai vegetable dish that’s bursting with flavor and nutrients. Ready in 15 minutes.
Ingredients
- 1 bunch Chinese water spinach (about 1 pound)
- 2 tablespoons high-quality cooking oil with a high smoke point such as avocado oil or olive oil
- 2 Thai red chilis sliced lengthwise
- 4 cloves garlic smashed
- 1/4 cup Kettle & Fire Chicken Bone Broth
For the cooking sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon fermented black bean paste (I use Lee Kum Kee black bean garlic sauce)
- 1 teaspoon sugar (I use brown sugar)
Instructions
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Trim the ends of water spinach and rinse under cold water to clean. Drain and cut into 2-inch pieces. Set aside.
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Combine all ingredients of the cooking sauce in a small bowl. Set aside.
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Heat oil over high heat in a large skillet or a wok. Once the oil is hot, toss red chili and garlic in the pan. Stir for 30 seconds or until fragrant.
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Add water spinach to the pan, followed by the cooking sauce. Stir fry for about 40 seconds to a minute, until the vegetable is wilted and covered evenly by the sauce.
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Add chicken bone broth and stir to combine. Serve immediately over rice.
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