Stir-Fried Morning Glory
This dish is a staple across Southeast Asia for its simplicity and the unique texture of the greens. The key is in the prep; once the heat is under the pan, there is no time to walk away or grab a missing ingredient.
Dry greens are essential
Wash the morning glory thoroughly and spin or pat it dry. If the stems are wet when they hit the hot oil, the leaves will steam instead of sear.
- Wok or large heavy-bottomed skillet
- Tongs
- Colander
What goes in.
- 1 lbfresh morning glory, cut into 3-inch lengths
- 3 tbspneutral oil, like canola or grapeseed
- 4 clovesgarlic, smashed and roughly chopped
- 3bird’s eye chilies, smashed
- 1 tbspfermented soybean paste or oyster sauce
- 1 tspfish sauce
- 1/2 tspsugar
Maintaining the wok temperature
Keep your heat source at the maximum setting. If the pan temperature drops once the greens are added, they will release too much water and turn limp before they pick up any flavor.
The method.
Prep the greens
Separate the thicker stems from the leafy parts, as the stems need an extra few seconds of heat.
Aromatize
Heat the oil in a wok until it shimmers. Toss in the garlic and chilies, stirring for 15 seconds until the oil smells fragrant and the garlic turns pale gold.
Flash fry
Add the stems first and toss for 30 seconds. Add the leaves and the sauces, tossing continuously with tongs to coat everything in the oil.
Finish
When the leaves are wilted but still bright green, remove from heat immediately. Serve on a plate while still steaming.
Other turns to take.
Shrimp Paste Version
Replace the soybean paste with 1 tablespoon of fermented shrimp paste (belacan) for a deeper, saltier profile.
When it doesn't go to plan.
Smash the garlic with the flat side of a knife rather than mincing it; large chunks are less likely to burn in high heat.
Do not overcrowd the wok. If you have more than a pound, fry it in two batches.
If the pan looks too dry, add a single tablespoon of water or stock to create a light glaze.
The ones that keep coming up.
Why did my greens turn brown?
The greens likely stayed in the pan too long after the heat was off, or the pan wasn't hot enough, causing them to stew in their own juices.
Can I substitute spinach?
You can use watercress or thin-stemmed spinach, but they lack the hollow, crunchy texture that defines this specific vegetable.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe