Spicy Thai Kangkong Stir-Fry (Keto)

1.Heat coconut oil in a large wok or skillet over medium-high heat until shimmering.

2.Add minced garlic, sliced red chilies, and grated ginger to the hot oil. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.

3.Add the kangkong (water spinach) to the wok. Stir-fry vigorously for 2-3 minutes, until the kangkong starts to wilt.

4.Pour in the fish sauce, erythritol (if using), and chicken broth/water. Continue to stir-fry for another 1-2 minutes, until the kangkong is tender-crisp and the liquid has slightly reduced.

5.Taste and adjust seasoning if necessary. Serve immediately with fresh lime wedges on the side.