Chop the morning glory stalks into approximately 5cm lengths and place them in a large bowl, along with all of the leaves.
Using a teaspoon, peel your piece of ginger and then finely slice it. 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).
Add the prepared ginger, garlic and chillies to the bowl of chopped morning glory along with the light soy sauce, vegetarian stir-fry sauce, rice wine and sesame oil.
Let’s get cooking! Add 2 tablespoons of vegetable oil to your wok, swirling it around to coat all sides, and heat over a high heat until smoking.
Now add the vegetable mixture to your wok. Leave it to cook through for 10 seconds before stir-frying for no longer than 1 minute, until the leaves of the morning glory just start to wilt, but still retain their shape and vibrant colour. Serve immediately.
(Hint: 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.)