What’s the story morning glory? I don’t know why but everytime I make this dish I have the Oasis album title in my head.
This by far is one of my favourite vegetables. My face lights up when ever I see this on the menu of an Asian restuarant. As not all of them serve it here. The only real problem I have is that the morning glory that you eat or buy here in the UK, tends to come with alot of stem. In Asia you will get more of the leaves which is what I love the best.
What is morning glory?
Morning glory is a vegetable eaten for its tender shoots and leaves. It is commonly found in Southeast Asia. It is also known as water spinach, river spinach, Chinese spinach and Chinese watercress. It takes very little effort to grow morning glory and that’s partly why this vegetable is so popular. It is used extensively in Burmanese, Thai, Laotian, Cambodian, Malaysian, Chinese, Vietnamese, Fillipino and Taiwanese cuisine.
Although each country has their own way of cooking it. The Vietnamese like to stir-fry with with chilli and garlic; the Chinese like to either cook it with just garlic or sometimes cook it with fermented beancurd.
I hope that I will be sharing more morning glory recipes with you from all over Southeast Asia.
STEP BY STEP PHOTO INSTRUCTIONS:
Step 1: Prepare the ingredients. Cut the morning glory into 3 equal lengths.
Step 2: Fry the chillies and garlic for a few minutes.
Step 3: Add the water spinach and the rest of the ingredients.
Step 4: Cook until the morning glory starts to wilt.
- 1tbsp of oil
- 3 garlic cloves (chopped)
- 1 red chilli (chopped) (optional)
- 500g morning glory
- juice of ¼ of a lime
- 1 tbsp fish sauce
- 1tsp of brown sugar
This recipe is:
Pin it now!