Stir-Fried Water Spinach with Garlic and Chili
A vibrant Asian stir-fry featuring tender water spinach leaves quickly cooked with fragrant garlic and spicy chili for a lively side dish. This asian-inspired stir fry (vegetarian) ready in about 10 minutes pairs thinly sliced garlic cloves, medium, sliced thin red chili pepper, vegetable oil 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
- 400 g, trimmed and washed water spinach (kangkong)
- 5 cloves, thinly sliced garlic cloves
- 1 medium, sliced thin red chili pepper
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp white pepper
- 2 tbsp water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 5 thinly sliced garlic cloves and 1 thinly sliced medium red chili pepper, stir-frying for 30 seconds until fragrant but not burnt.
- Step 2: Add 400 g trimmed and washed water spinach, tossing quickly to coat in the oil and aromatics.
- Step 3: Stir in 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/4 tsp white pepper, and 2 tbsp water. Continue stir-frying for 2-3 minutes until the spinach stems are tender but still crisp and leaves just wilted. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Water Spinach with Garlic and Chili take to make?
Total time is about 10 minutes (5 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 Stir-Fried 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 thinly sliced garlic cloves from drying out.
Can I substitute ingredients in Stir-Fried 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 Stir-Fried 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 Stir-Fried 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.
