Garlic Chili Stir-Fried Greens

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 developed and reviewed.

Quickly stir-fried leafy greens with minced garlic and chili flakes that deliver pungent aromatics to help open sinuses while providing a nutritious side dish. This Asian-inspired stir-fry recipe (vegan), 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, finely minced garlic cloves
1/2 tsp red chili flakes
2 tbsp sesame oil
1 tbsp, low sodium soy sauce
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering.
Step 2: Add 4 finely minced garlic cloves and 1/2 tsp red chili flakes. Stir-fry for 30 seconds until fragrant but not burnt.
Step 3: Add 6 cups baby spinach to the skillet. Toss continuously with tongs for 2-3 minutes until the greens are just wilted but still vibrant.
Step 4: Drizzle 1 tbsp low sodium soy sauce over the greens, then season with 1/4 tsp salt and 1/4 tsp black pepper. Stir-fry for another 30 seconds to combine flavors.
Step 5: Remove from heat and serve immediately as a side to help clear nasal passages and add nutrients.