Stir Fried Morning Glory with Fermented Tofu Sauce

Vegetables & Aromatics:

• 250g morning glory (also called water spinach), cut into 3-inch chunks -Separate stems and leaves

• 3 cloves garlic, minced or roughly chopped

• 1 red chilli, julienned

• 1 bird’s eye chilli, halved (optional, for heat)

Sauce:

• 3 blocks white fermented tofu (fu ru), mashed

• 2 tbsp fermented tofu brine

• ½ tsp chicken powder (or MSG/vegetarian alternative)

• ½ tsp sugar

• ½ tsp chilli oil

• Splash of water to loosen

Finishing:

• Cornflour slurry (1 tsp cornflour mixed with 1 tbsp water)

Before you cook, get your mise en place in order – wok-style! Arrange ingredients in a clockwise order around your chopping board:

1. Garlic
2. Chillies
3. Morning glory stems
4. Morning glory leaves
5. Sauce (pre-mixed in a bowl)
6. Cornflour slurry

Prep Your Morning Glory

Wash just before cooking – don’t fully dry. The water helps steam and preserve that vibrant green colour.

Chop into manageable lengths, separating stems and leaves. Slightly crush the stems if you like – this helps them absorb the sauce better.

Make the Sauce

In a bowl, mash the fermented tofu blocks using a fork.

Add brine, sugar, chicken powder, chilli oil, and a splash of water. Mix into a thick paste.

Heat Your Wok

High heat, get it smoking hot. Once smoking, turn the heat down to medium-low. Add 1-2 tbsp oil.

Aromatics In

Sauté garlic gently – you want it sizzling, not burning. Add chillies. Stir quickly for a few seconds.

Turn heat back up to high. Add the morning glory stems. Stir-fry for about 1 minute until the colour deepens slightly.

Push veggies to the side. Pour the fermented tofu sauce into the center. Let it sizzle for a few seconds before mixing through.

Add in the morning glory leaves. Let the wok heat build up before stirring. Once wilted, toss everything together well.

Drizzle in the cornflour slurry. Toss until the sauce thickens and lightly coats the veg.

No runny sauce – just a silky, glossy finish.

Straight off the wok into a serving dish. Best enjoyed immediately with steamed jasmine rice.