Vietnamese Tamarind and Fish Sauce Stir-Fried Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright and tangy stir-fried leafy greens tossed with a savory tamarind and fish sauce dressing, delivering a perfect balance of sour and umami. This vietnamese-inspired vegetarian (vegetarian) ready in about 16 minutes blends vegetable oil, garlic cloves, finely chopped, tamarind paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 70 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 6 min Serves 4 Vietnamese cuisine 70 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp fresh lime juice, 1 tsp brown sugar, and 1 tsp chopped red chili until sugar dissolves and mixture is well combined.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 finely chopped garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 8 cups of trimmed and cut morning glory stems and leaves to the wok. Stir-fry vigorously for 2 minutes until greens begin to wilt but remain vibrant.
  4. Step 4: Pour tamarind-fish sauce mixture over greens and stir-fry for another 1-2 minutes until sauce coats the leaves and the greens are tender-crisp. Serve immediately for a fresh, sour, and savory side.

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Frequently asked questions

How long does Vietnamese Tamarind and Fish Sauce Stir-Fried Greens take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vietnamese Tamarind and Fish Sauce Stir-Fried Greens?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vietnamese Tamarind and Fish Sauce Stir-Fried Greens?

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 Vietnamese Tamarind and Fish Sauce Stir-Fried Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vietnamese Tamarind and Fish Sauce Stir-Fried Greens 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.

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