Stir-Fried Water Spinach with Sambal and Garlic

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant and spicy stir-fry of crisp water spinach tossed with fragrant garlic and fiery sambal chili paste. This Asian-inspired vegetarian recipe, ready in about 17 minutes, pairs vegetable oil, garlic cloves, thinly sliced, sambal oelek (chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 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.

Prep: 10 min Cook: 7 min Serves 4 Asian cuisine 70 cal/serving

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Ingredients

8 cups water spinach (kangkung), washed and chopped
3 tbsp vegetable oil
5 garlic cloves, thinly sliced
2 tbsp sambal oelek (chili paste)
1 tbsp fish sauce
1 tsp sugar
2 tbsp water

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering.
Step 2: Add 5 thinly sliced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add 2 tbsp sambal oelek and stir for another 15 seconds to release the chilies’ aroma.
Step 4: Toss in 8 cups chopped water spinach and stir-fry vigorously for 1 minute until the leaves begin to wilt.
Step 5: Add 1 tbsp fish sauce, 1 tsp sugar, and 2 tbsp water. Stir well and cook for an additional 2-3 minutes until the stems are tender but still crisp.
Step 6: Remove from heat and serve immediately as a spicy vegetable side dish.