Stir Fry Morning Glory

Stir Fry Morning Glory is a simple and economical dish that centers around water spinach, known as “Trokoun” in some regions. Water spinach is recognized for its long stems and pointed green leaves, and it thrives in environments with access to water, such as lakes and ponds.

To prepare this dish, you’ll need about 20 stems of water spinach, which should be cut into one-inch segments, yielding approximately 4 to 5 cups. Additionally, you have the option to include 8 ounces of minced protein like pork, shrimp, chicken, or tofu, depending on your preference. The flavor profile is enriched with the addition of oyster sauce, fish sauce (or soy sauce as an alternative), sugar for a touch of sweetness, and fermented soybean. Garlic is also a key ingredient, contributing to the dish’s savory undertones.

The cooking process commences by heating vegetable oil in a hot wok, followed by the addition of minced garlic which is stir-fried until it achieves a golden brown hue. The chosen protein is then introduced and cooked until it is no longer pink. Next, the stems of the water spinach are added, and if needed, a bit of water can be incorporated to aid in the cooking process, ensuring they become tender.

The distinctive flavor of the dish is brought together with the introduction of soy sauce or fish sauce, sugar, oyster sauce, and fermented soybean. It is recommended to add each of these ingredients a tablespoon at a time to ensure the flavors are well-balanced, particularly considering variations in saltiness. Finally, the water spinach leaves are swiftly incorporated and stir-fried. Due to their quick cooking time, it is crucial to avoid overcooking.

The dish is then ready to be served with a side of cooked rice, making for a satisfying and flavorful meal. Stir Fry Morning Glory is a testament to the simplicity and deliciousness that can be achieved with minimal ingredients, showcasing the versatility of water spinach in Asian cuisine.

Ingredients

Directions to make Stir Fry Morning Glory

1. In hot wok heat oil add garlic stir fry until brown
2. Add pork, shrimp, or whatever you like to it cook until no longer pink
3. Add water spinach stems part only, cook until tender if needed add a bit of water
4. Now add soy sauce or fish sauce, sugar, oyster sauce, and soy bean, mix well, (Make sure you add a tablespoon of everything at a time in case it is salty)
5. Now add the leaves and stir fry quickly, Water spinach cook very fast so be careful don’t overcook.
6. Taste and adjust turn the heat off.

Serve with cooked rice

Enjoy

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