Quick and Easy Flash Fried Morning Glory

300g morning glory, washed and trimmed
2 cloves garlic, roughly crushed
½ thumb-size piece ginger, finely sliced
½ red chilli, sliced
2 to 3 tablespoons vegetable oil

The Sauce
2 to 3 tablespoons vegetarian stir fry sauce or oyster sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
Drizzle sesame oil

PREPARATION

1. Wash morning glory thoroughly and trim any tough ends. Keep stems and leaves intact.
2. Roughly crush garlic and slice ginger and chilli.
3. Lay the morning glory on a tray and scatter garlic, ginger and chilli over the top. Pour over vegetarian stir fry sauce, light soy sauce, rice wine and a drizzle of sesame oil so everything is ready to go.

COOKING

1. Heat a wok over high heat until smoking. Add vegetable oil and swirl to coat the surface.
2. Count a few seconds until the oil is smoking hot.
3. Add the entire pile of morning glory and aromatics in one go.
4. Toss continuously on high heat, folding and turning to keep the sizzle strong.
5. Cook for 30 to 60 seconds only, just until the leaves wilt but the stems remain crisp.
6. Remove immediately and serve while still bright green and crunchy.

School of Wok Tips

• Prepare everything before turning on the heat. This dish cooks in under a minute.
• Use a generous amount of oil to protect the greens from burning.
• Never lose your sizzle. High heat is essential.
• Do not overcook. The stems should remain crisp.

FAQs

What is morning glory?
Morning glory, also known as water spinach, is a leafy green vegetable commonly used in Southeast Asian cooking.

Can I substitute another green?
Yes? Pak choi stems or tender spinach can work, though the texture will differ.

Why cook it so quickly?
Overcooking causes the leaves to collapse and lose their vibrant colour and crunch.