| Prep: 15 mins | Cook: 10 mins – 12 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 8g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 20g | 2.1g |
Why I Love Thai Pork and Morning Glory Stir-Fry
There’s something magical about a dish that can transport you halfway across the world with just a single bite. The Pork and Morning Glory Stir-Fry is one such recipe that does just that for me. Growing up in California, where fresh produce is abundant, my culinary journey led me to explore unique flavor profiles that could integrate my Gujarati heritage with diverse cuisines. It wasn’t until I stumbled upon a recipe for Thai morning glory stir-fry that the inspiration hit me.
A Dish That Tells a Story
The combination of tender pork, crispy morning glory, and a medley of aromatic sauces like oyster, soy, and fish sauce, makes this dish a symphony of flavors. The moment the garlic and Thai red chilies hit the hot oil, the kitchen is filled with an irresistible aroma that brings everyone together. It’s much like how meals would draw my family around the table back in our California home. This dish reminds me of my mother’s spontaneous cooking experiments, where she would blend traditional Gujarati ingredients with local California produce, training my palate to appreciate fusion flavors from a young age.
A Recipe Inspired by Culinary Diversity
One chef who particularly inspired my take on this Pork and Morning Glory Stir-Fry recipe is Jet Tila, known for his expertise in Pan-Asian cuisine. His recipes consistently demonstrate a deep respect for traditional flavors while incorporating a contemporary twist. It’s these very values that I aim to embody in my cooking.
This stir-fry bears some similarities to Chinese water spinach stir-fry, yet with its own distinct Thai essence. The pork shoulder, thinly sliced, can also be substituted with chicken or beef, making it a versatile dish. Moreover, serving it with cooked jasmine rice binds the flavors together into a complete, satisfying meal.
If you’re looking to complement this dish, consider adding a refreshing Thai green papaya salad on the side. This vibrant salad counters the savory richness of the stir-fry perfectly with its tangy, crisp flavors. Alternatively, a bowl of tom yum soup would make an excellent starter, providing a warm, spicy prelude to the main course.
Lastly, the simplicity of the Pork and Morning Glory Stir-Fry is what makes it a cherished staple in my kitchen. It’s quick, bursting with flavors, and has a comfort food quality that resonates with me. Every time I prepare this dish, I am reminded of the immense culinary diversity that inspires us to bring the best of both worlds to our table.
What You’ll Need
- 1.5 lbs pork shoulder, thinly sliced
- 3 cups morning glory (water spinach), cut into 2-inch pieces
- 4 cloves garlic, minced
- 4 Thai red chilies, chopped
- 4 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper, freshly ground
- 1/4 cup chicken broth
- Cooked jasmine rice, for serving
Method
Step One
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the thinly sliced pork shoulder and stir-fry until it is no longer pink and begins to brown, approximately 4-5 minutes. Remove the pork from the wok and set it aside.
Step Two
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and chopped Thai red chilies. Stir-fry for about 1 minute until fragrant.
Step Three
Add the morning glory (water spinach) to the wok and stir-fry for another 2-3 minutes until the greens start to wilt.
Step Four
Return the cooked pork to the wok. Add the oyster sauce, soy sauce, fish sauce, sugar, and freshly ground black pepper. Stir well to combine all the ingredients.
Step Five
Pour in the chicken broth and stir-fry for another 1-2 minutes until everything is well-coated and the sauce slightly thickens.
Step Six
Serve the Pork and Morning Glory Stir-Fry hot over cooked jasmine rice. Enjoy!
