Morning Glory Stir-Fry with Fermented Tofu Sauce

300g morning glory (water spinach)

6 garlic cloves, roughly chopped

1 red chilli, deseeded and finely sliced

2 bird's eye chillies, halved lengthways

2 tablespoons vegetable oil

The Fermented Tofu Sauce

4 cubes white fermented tofu

2 tablespoons fermented tofu brine

1 teaspoon sugar

½ teaspoon chicken powder

1 teaspoon chilli oil

2 tablespoons water

To Finish

1 tablespoon cornflour slurry (1 tsp cornflour mixed with 1 tbsp water)

PREPARATION

1. Separate the morning glory stems from the leaves. Lightly crush the stems with the si de of a knife, then cut them in half. Wash the vegetables just before cooking, leaving them slightly wet. Roughly chop the garlic, slice the red chilli and halve the bird's eye chillies. Mash the fermented tofu with its brine, then mix with the sugar, chicken powder, chilli oil and water to make the sauce.

COOKING

2. Heat a wok until smoking, then reduce the heat to low.

3. Add the vegetable oil and gently fry the garlic until fragrant but not browned.

4. Add both chillies and stir-fry for a few seconds.

5. Increase the heat to high and add the morning glory stems. Spread them out and cook until they begin to soften and darken slightly.

6. Add the leaves and immediately pour the fermented tofu sauce around the edge of the wok.

7. Toss everything together over a high heat until the leaves have wilted.

8. Stir in the cornflour slurry.

9. Continue tossing until the sauce thickens and coats the vegetables evenly.

10. Cook just until there's no excess liquid left in the wok.

11. Turn off the heat immediately to preserve the vibrant green colour.

12. Serve straight away with steamed jasmine rice.

School of Wok Tips

 Wash the morning glory immediately before cooking and leave it slightly wet—the moisture creates steam that helps preserve its bright green colour. 

 Cook the stems first as they take longer to soften than the leaves.

 Mash the fermented tofu thoroughly so it dissolves smoothly into the sauce.

 The finished sauce should lightly coat the vegetables rather than pool at the bottom of the plate. 

FAQs

What is morning glory?

Morning glory, also known as water spinach, is a leafy Asian vegetable with hollow stems and a crisp texture that's ideal for high-heat stir-frying.

Can I substitute another vegetable?

Yes, spinach, Chinese broccoli or pak choi can be used, although the texture will be different.

What does fermented tofu taste like?

Fermented tofu has a rich, savoury, slightly funky flavour similar to a very mature cheese, adding deep umami to stir-fries.