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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
