Stir-Fried Water Spinach
A quick and vibrant Vietnamese side dish featuring tender water spinach stems and leaves. Stir-fried with lots of garlic in just a few minutes until crisp-tender, the greens take on a savory, aromatic quality that pairs perfectly with steamed rice and grilled meats or fish.
For 4 servings
- prep · ~10 min
Trim and wash the water spinach.
Discard any woody ends. Cut the tender stems and leaves into 3-inch sections. Split thicker stems lengthwise so everything cooks evenly. Wash thoroughly in several changes of water, then drain well.
TIPSplitting thick stems helps them cook at the same rate as the leaves. - prep · ~2 min
Mix the sauce.
In a small bowl, combine the oyster sauce, fish sauce, salt, sugar, and 2 tablespoons of water. Stir until the sugar and salt dissolve completely.
- saute
Sauté the garlic until fragrant.
Heat the oil in a wok over high heat until shimmering. Add the minced garlic and stir-fry rapidly for 15 to 20 seconds until golden and intensely aromatic, taking care not to let it burn.
TIPKeep the garlic moving — burnt garlic turns bitter fast. - other · ~3 min
Stir-fry the water spinach.
Add the drained water spinach to the wok in batches, tossing continuously with tongs or a spatula. Pour the sauce mixture over the greens. Stir-fry for 2 to 3 minutes until the stems are crisp-tender and the leaves have wilted but still hold their shape.
TIPDon't overcook — the stems should retain a slight crunch. - serve · ~1 min
Plate immediately.
Transfer the stir-fried water spinach to a serving plate, spooning any cooking juices from the wok over the top. Serve hot alongside steamed rice and your choice of protein.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wok over the highest heat possible to achieve the characteristic smoky wok hei.
- 2Work in batches if your wok is small to avoid steaming the spinach instead of stir-frying.
- 3Drain the washed water spinach very well; excess water will cool the wok and make the dish soggy.
- 4Split thick stems lengthwise so they cook at the same rate as the tender leaves.
- 5Have all ingredients prepped and within reach before you start cooking — the entire stir-fry takes under 3 minutes.
- 6Serve immediately; water spinach continues to cook in its residual heat and will turn limp if left sitting.
Adapt it for your goals.
Vegetarian
Replace oyster sauce with a vegetarian mushroom stir-fry sauce and use soy sauce instead of fish sauce for a plant-based dish that still delivers umami.
spicySpicy
Add 2-3 sliced bird's eye chilies along with the garlic or a teaspoon of chili crisp at the end for a vibrant heat that complements the savory sauce.
low sodiumLow-sodium
Reduce fish sauce to ½ teaspoon and use low-sodium oyster sauce, or swap in coconut aminos, to cut salt without losing savory depth.
extra proteinExtra-protein
Toss in 100g of peeled shrimp or sliced firm tofu in the first 30 seconds of stir-frying before adding the spinach for a more complete one-dish meal.
Why this is on our healthy list.
Rich in Vitamins A and C
Water spinach is a leafy green packed with beta-carotene and vitamin C, which support immune function and skin health.
Good Source of Iron
This vegetable provides plant-based iron, which helps maintain healthy blood oxygen levels, especially when paired with vitamin C from the spinach itself.
Low Calorie, High Volume
The dish is light yet satisfying — a large serving of water spinach adds bulk and nutrients for very few calories, making it ideal for weight management.
Antioxidant Garlic
Garlic contains allicin and other sulfur compounds that may support heart health and offer anti-inflammatory benefits.
Frequently asked questions
Yes, but adjust cooking time to 1–2 minutes since regular spinach cooks even faster and is more delicate. Oyster sauce and garlic will still work beautifully.
