🇹🇭 Thailand · Food
Stir-fried Water Spinach
By eatmundo · August 3, 2026
🇹🇭 THA popular Thai stir-fry featuring crisp morning glory (water spinach) tossed in a fiery, salty sauce of soybean paste and chilies. It is often served at high heat to ensure the greens retain their vibrant color and snap.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 400g of water spinach, remove any tough stems, and cut into manageable 5cm pieces.
- 2
Crush 5 cloves of garlic and 3 bird eye chilies together in a mortar to release their essential oils.
- 3
Heat 1 tablespoon of oil in a wok until it begins to shimmer, signaling it is ready for high-heat stir-frying.
- 4
Add the garlic and chili mixture to the wok, sautéing for 20 seconds until the aroma fills the kitchen.
- 5
Immediately add the water spinach into the wok with 1 tablespoon of fermented soybean paste, oyster sauce, and soy sauce.
- 6
Pour in 2 tablespoons of water to create a brief steam effect that cooks the stems quickly.
- 7
Toss vigorously for about 60-90 seconds until the leaves are just wilted but the stems remain crunchy.
- 8
Remove from the heat instantly and plate immediately to prevent overcooking from the residual heat.
Frequently Asked Questions
Can I replace water spinach?+
You can use bok choy or spinach, but the texture will be significantly different.
Why is the heat so important?+
High heat is necessary to cook the stems quickly before the leaves turn soft and mushy.
Is the soybean paste too salty?+
It is salty, so you generally don't need to add extra table salt to the dish.
How do I make it less spicy?+
Reduce the amount of Thai bird eye chilies or remove the seeds before pounding them.
