ThaiSideVeganDairy-Free

Stir-Fried Morning Glory (ผัดผักบุ้งไฟแดง)

Name: Stir-Fried Morning Glory (ผัดผักบุ้งไฟแดง)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 1 large bunch morning glory (water spinach), about 300g, cut into 3-inch pieces; 4 cloves garlic, minced; 3-5 Thai bird's eye chilies, lightly smashed; 2 tbsp vegetable oil; 1 tbsp soybean paste (tao jiao); 1 tbsp oyster sauce (or mushroom sauce for vegan); 1 tbsp fish sauce (or soy sauce for vegan); 1 tsp sugar; 2 tbsp water or stock

Tender morning glory wilts into silky strands when tossed with aromatic garlic, fiery chilies, and umami-rich soybean paste in a blazing hot wok. The combination of oyster and fish sauces creates an addictively savory glaze that clings to every leaf, while a touch of sugar balances the heat. Perfect as a simple weeknight side that brings authentic Thai flavors to any meal in just 15 minutes.

Prep

10 minutes

Cook

5 minutes

Total

15 minutes

Serves

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Ingredients

Units

Instructions

1
Wash and drain the morning glory thoroughly. Cut into 3-inch sections, keeping stems and leaves separate.
2
Heat oil in a wok over high heat until smoking.
3
Add garlic and chilies, stir-fry for 10 seconds until fragrant.
4
Add the morning glory stems first, toss for 30 seconds, then add the leaves.
5
Add soybean paste, oyster sauce, fish sauce, and sugar. Toss vigorously.
6
Add water or stock to create steam and help wilt the greens evenly.
7
Stir-fry for another 30-60 seconds until the leaves are just wilted but still vibrant green.
8
Transfer immediately to a serving plate and serve hot with steamed rice.