Sauteed Morning Glory with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

A vibrant Vietnamese vegetable side dish featuring crisp morning glory leaves quickly sautéed with fragrant garlic and a touch of heat. This Vietnamese-inspired vegetarian recipe, ready in about 15 minutes, pairs morning glory (water spinach), garlic cloves, red Thai bird chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, 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: 10 min Cook: 5 min Serves 4 Vietnamese cuisine 80 cal/serving

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Ingredients

1 pound, washed and cut into 3-inch pieces morning glory (water spinach)
6, thinly sliced garlic cloves
2, finely chopped red Thai bird chilies
3 tablespoons vegetable oil
1 tablespoon fish sauce
1 teaspoon sugar
2 tablespoons water

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
Step 2: Add 6 thinly sliced garlic cloves and 2 finely chopped red Thai bird chilies; sauté for 30 seconds until fragrant but not browned.
Step 3: Add 1 pound morning glory pieces and toss quickly, then add 1 tablespoon fish sauce, 1 teaspoon sugar, and 2 tablespoons water to help wilt the greens.
Step 4: Stir-fry for 2-3 minutes until the leaves are bright green and tender yet crisp, then remove from heat and serve immediately.