Stir fried Water Spinach (aka Morning Glory) is very common in Thailand as a side dish. Similar to spinach but it consists of thin semi crunchy stems and small leafy parts. The top excess leaves are generally disgarded for this dish.
Morning Glory can be found at Asian Grocery stores or large produce markets for around only $1 per bunch!
The key in my opinion is using a Thai “Vegetarian Oyster Mushroom” based oyster sauce rather than the richer more common “Oyster” based Chinese oyster sauce to avoid the dish being to salty or rich.
Serve this dish straight after frying up for optimum flavour & texture however you can prepare the fried garlic and chilli and hour or 2 before if desired.
Pictured below LHS: fresh morning glory & RHS: Soy bean paste (ask at an Asian supermarket)
- 1 Bunch morning glory (stems chopped into 2inch long length / discard excess leaves at top )
- 2 tbspn minced fresh garlic
- 2 long red chillies, halved lengthways seeds removed
- 2 tbspn olive oil
- 1 Tbspn vegetarian mushroom oyster sauce
- 1 Tbspn fish sauce
- 1 Tbspn Soy Bean Paste
- 1 Tspn shaved palm sugar (can use brown sugar)
- 1tbspn water
- Heat oil in a Wok
- When very hot add garlic & chilli and fry until garlic very slightly browns (only about 30 seconds)
- Remove garlic and chilli with a slotted spoon onto some paper towels to drain
- Whisk together all sauce ingredients
- Reheat oil just before you are ready to serve
- Add in morning glory when wok is very hot and fry until slightly wilted (30 seconds)
- Add in sauce and stir, frying approx 30 seconds
- Stir in set aside garlic and chilli at the last minute
- Transfer to a plate and serve
- Taste your sauce before stirring into morning glory. Oyster sauces vary in saltiness therefore you may wish to add extra sugar or even water to suit