Sauteed Morning Glory with Garlic and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 5 min Serves 4 Vietnamese cuisine 80 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Sauteed Morning Glory with Garlic and Chili take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sauteed Morning Glory with Garlic and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep morning glory (water spinach) from drying out.

Can I substitute ingredients in Sauteed Morning Glory with Garlic and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sauteed Morning Glory with Garlic and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sauteed Morning Glory with Garlic and Chili?

Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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