Sautéed Water Spinach with Garlic and Chili
A vibrant side dish featuring tender water spinach leaves stir-fried with aromatic garlic and a subtle kick of red chili for balance. This filipino-inspired vegetarian ready in about 15 minutes pairs garlic cloves, thinly sliced, vegetable oil, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, 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.
Ingredients
- 1 lb water spinach (kangkong), washed and chopped into 3-inch pieces
- 6 cloves garlic cloves, thinly sliced
- 1 chili red bird’s eye chili, sliced thinly
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 2 tbsp water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 6 sliced garlic cloves and 1 sliced red bird’s eye chili, sauté for 30 seconds until fragrant but not burnt.
- Step 2: Add 1 lb chopped water spinach leaves and stems, tossing continuously with tongs for 1 minute.
- Step 3: Pour in 1 tbsp fish sauce and 2 tbsp water, stir quickly and cover with a lid.
- Step 4: Cook for 2 minutes until water spinach is wilted but still bright green and tender-crisp.
- Step 5: Remove lid, give one final toss, then transfer immediately to a serving dish to retain texture.
Frequently asked questions
How long does Sautéed Water Spinach 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 Sautéed Water Spinach 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 garlic cloves, thinly sliced from drying out.
Can I substitute ingredients in Sautéed Water Spinach 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 Sautéed Water Spinach with Garlic and Chili for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Sautéed Water Spinach with Garlic and Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
