Stir-Fried Morning Glory (ผัดผักบุ้งไฟแดง)

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

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.