Flash-fried morning glory

Flash-fried morning glory

By
From
Chinese Unchopped
Serves
2
Prep
10 mins
Cooking time
2 mins
Photographer
Martin Poole

While visiting Thailand a few years ago I suffered serious wok envy. My wife and I had been commissioned to write a travel book in Phuket and had stumbled across a market in the old town offering all types of mouth-watering Chinese and Thai street treats. There was one old Chinese man cooking by a fierce wok burner who stood out from the rest – you could barely see what he was doing through the flames, but his wok work was absolutely mesmerising. We ordered a plate of the vegetables, and it was amazing how he made something so simple taste so good.

Ingredients

Quantity Ingredient
250g morning glory
a thumb-size piece ginger
3 garlic cloves
2 fresh bird’s-eye chillies
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1 tablespoon shaoxing rice wine
1 teaspoon sesame oil
2 tablespoons vegetable oil

Method

  1. Chop the morning glory stalks into approximately 5cm lengths and place them in a large bowl along with all the leaves.
  2. Finely slice the ginger. Squash the garlic with the flat side of a knife or cleaver and remove the skin. Using the tip of a sharp knife, pierce the chillies several times, being sure to keep them whole and the stems intact. (This will release a bit of the chilli heat and flavour, without making everything overwhelmingly spicy).
  3. Add the prepared ginger, garlic and chillies to the bowl along with the sauces, rice wine and sesame oil.
  4. Heat the vegetable oil in a wok over a high heat until smoking-hot.
  5. Add the vegetable mixture to the wok and stir-fry for 1–2 minutes, until the morning glory is tender but still retains its shape and vibrant colour. Serve immediately.

Tip:

  • Be careful not to overcook this dish! So long as it is piping-hot and has a good glaze to its outer stem, the morning glory is ready to eat. The whole stalk and all the leaves are edible, so be sure to use every part of the morning glory when flash-frying.
Tags:
Chinese
School of Wok
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