Garlic and Chili Stir-Fried Greens with Sesame

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick stir-fried leafy greens with garlic, chili, and toasted sesame for a spicy, nourishing side dish perfect when fighting off a cold. This Asian-inspired stir-fry recipe (vegetarian), ready in about 10 minutes, pairs baby spinach, garlic cloves, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 5 min Serves 2 Asian cuisine 90 cal/serving

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Ingredients

6 cups baby spinach
4, thinly sliced garlic cloves
1/2 teaspoon red chili flakes
2 teaspoons toasted sesame oil
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon toasted sesame seeds

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Instructions

Step 1: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Step 2: Add 4 thinly sliced garlic cloves and 1/2 teaspoon red chili flakes, stirring constantly for 30 seconds until fragrant but not browned.
Step 3: Add 6 cups baby spinach and stir-fry for 2-3 minutes until wilted but still bright green.
Step 4: Drizzle 1 tablespoon soy sauce and 2 teaspoons toasted sesame oil over the greens, tossing to coat evenly.
Step 5: Remove from heat and sprinkle 1 teaspoon toasted sesame seeds on top before serving immediately.