泰式炒通菜Stir-Fried Morning Glory with Garlic and Chilli

Prep 10 min·Cook 3 min

1. 1You're here
   Step 1.

   Wash the morning glory, discard the tough bottom 5 cm and cut into 8 cm lengths. Shake dry.

   300 g Morning glory (water spinach)

   Knife work
2. 2
   Step 2.

   Pile the greens in a bowl with the garlic and chilli on top. Mix the bean sauce, oyster sauce, fish sauce, sugar and water and pour over.

   300 g Morning glory (water spinach)5 cloves Garlic, smashed3 Bird's eye chillies, bruised1 tbsp Yellow bean sauce (tao jiew)1 tbsp Oyster sauce1 tsp Fish sauce1 tsp Sugar2 tbsp Water

   Wok-chan's tip鑊仔貼士

   This is how Thai cooks do it: everything goes into the wok in one go.
3. 3
   Step 3.

   Heat the oil in a wok over the highest heat until smoking hard. Tip in the whole bowl at once (it will flare and sizzle) and toss for 60–90 seconds until just wilted and still crunchy.

   2 tbsp Cooking oil300 g Morning glory (water spinach)5 cloves Garlic, smashed3 Bird's eye chillies, bruised

   2 minHigh-heat wok tossing (wok hei)
4. 4
   Step 4.

   Serve immediately with the sauce from the wok.

   300 g Morning glory (water spinach)