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.
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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.

Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Sharon Chen

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

  1. Trim the ends of water spinach and rinse under cold water to clean. Drain and cut into 2-inch pieces. Set aside.

  2. Combine all ingredients of the cooking sauce in a small bowl. Set aside.

  3. 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.

  4. 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.

  5. Add chicken bone broth and stir to combine. Serve immediately over rice.