Vegetarian Stir-Fried Morning Glory with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A simple yet flavorful Vietnamese vegetable stir-fry showcasing tender morning glory greens with aromatic garlic and fresh chili heat. This Vietnamese-inspired vegetarian recipe, ready in about 10 minutes, pairs morning glory (water spinach), garlic cloves, bird's eye chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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.

Ingredients

• 1 lb, washed and cut into 3-inch lengths morning glory (water spinach)
• 5, thinly sliced garlic cloves
• 2, finely chopped bird's eye chili
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 3 tbsp vegetable broth or water
• 1 tsp sugar

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 large wok or skillet over high heat until shimmering. Add 5 thinly sliced garlic cloves and 2 finely chopped bird's eye chilies, stir-frying for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 lb washed and cut morning glory stems and leaves to the wok. Stir-fry vigorously for 1 minute, tossing to coat in garlic and chili.
3. Step 3: Pour in 2 tbsp soy sauce, 3 tbsp vegetable broth or water, and sprinkle 1 tsp sugar. Continue stir-frying for another 2 minutes until the leaves wilt and stems turn bright green but remain crisp.
4. Step 4: Remove from heat immediately to prevent overcooking and transfer to a serving plate. Serve hot as a side dish with steamed rice.