| Prep: 10 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 12g | 2g | 14g |
| sugars | fibre | protein | salt |
| 5g | 4g | 6g | 1.2g |
Why I Love Thai Stir-Fried Morning Glory
When I first tasted the vibrant and aromatic Stir-Fried Morning Glory, I was instantly captivated by its bold and harmonious flavors. This Thai classic, with its crunchy water spinach and a symphony of garlic and chilies, immediately took me on a culinary journey far from my native Montana, yet the comfort it brings is as heartwarming as my cherished rancher favorites.
The Joy of Simplicity
One of the reasons I adore Stir-Fried Morning Glory is its ability to transform simple, everyday ingredients into something extraordinary. It’s fascinating how a handful of fresh morning glory, combined with aromatic garlic and those spicy Thai bird chilies, can create such a versatile and deeply satisfying dish. The addition of soybean paste and oyster sauce adds umami complexity, while a dash of sugar balances the flavors perfectly.
A Touch of Inspiration
This recipe draws inspiration from the vibrant street food culture of Thailand. I remember watching Chef Pailin Chongchitnant, whose expertise in traditional Thai cuisine has been a guiding light for me. Her passion for preserving authentic Thai flavors while embracing new ideas influenced my approach to creating this recipe.
Stir-Fried Morning Glory beautifully complements other dishes as well. It’s an excellent side dish to pair with a hearty plate of Pad Thai or Green Curry. Its fresh, slightly crunchy texture and the savory, spicy sauce make it a versatile accompaniment to many main courses.
Though markedly different from the robust bison burgers and venison steaks that I often whip up, this dish shares a common thread: it’s a celebration of fresh, quality ingredients cooked with care. Just as the huckleberries in my pies bring out the essence of Montana, the morning glory in this stir-fry holds the spirit of Thai cuisine.
Exploring new flavors and culinary traditions continues to be a driving force in my kitchen endeavors. Whether you’re a seasoned gourmet or someone experimenting with Asian flavors for the first time, Stir-Fried Morning Glory promises an unforgettable taste experience. Give it a try, and let it transport you to the bustling streets of Thailand. Enjoy!
What You’ll Need
- 3 tablespoons vegetable oil
- 12 cloves of garlic, chopped
- 12-15 Thai bird chilies, chopped
- 6 bunches of morning glory (water spinach), cut into 2-inch pieces
- 6 tablespoons soybean paste
- 6 tablespoons oyster sauce
- 3 teaspoons sugar
- 1 1/2 cups chicken broth or water
“`
Method
Step One
Heat 3 tablespoons of vegetable oil in a large wok or skillet over high heat.
Step Two
Add 12 cloves of chopped garlic and 12-15 chopped Thai bird chilies to the oil. Stir-fry for 1-2 minutes until fragrant.
Step Three
Add 6 bunches of morning glory (water spinach), cut into 2-inch pieces, to the wok. Stir-fry for another 2-3 minutes until the greens begin to wilt.
Step Four
Stir in 6 tablespoons of soybean paste, 6 tablespoons of oyster sauce, and 3 teaspoons of sugar. Mix well to combine with the vegetables.
Step Five
Pour in 1 1/2 cups of chicken broth or water. Continue to cook and stir-fry for an additional 2-3 minutes until the morning glory is tender and the sauce is well absorbed.
Step Six
Remove from heat and serve immediately. Enjoy your Stir-Fried Morning Glory!
