Spicy Tamarind and Fish Sauce Stir-Fried Morning Glory

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A vibrant stir-fry of fresh morning glory tossed with tangy tamarind and savory fish sauce, embodying the bold flavors of Laos. This Asian-inspired vegetarian recipe, ready in about 15 minutes, pairs garlic cloves, minced, bird’s eye chilies, sliced, tamarind paste 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.

Ingredients

• 8 oz morning glory (water spinach), trimmed and cut into 3-inch pieces
• 3 garlic cloves, minced
• 2 bird’s eye chilies, sliced
• 1 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 2 tbsp vegetable oil
• 2 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 sliced bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
2. Step 2: Add 8 oz trimmed and cut morning glory stems and leaves to the wok, tossing quickly for 1 minute until they start to wilt.
3. Step 3: Stir in 1 tbsp tamarind paste dissolved in 2 tbsp water, 2 tbsp fish sauce, and 1 tsp palm sugar. Continue stir-frying for another 1-2 minutes until the sauce thickens slightly and coats the greens.
4. Step 4: Remove from heat and transfer to a serving plate, serving immediately with steamed jasmine rice or as a side to grilled meats.