Stir fry Morning Glory
Ingredients
- 2 handfuls morning glory
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 4 large cloves garlic
- 2-3 chilli
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
So many people keep asking me about vegetarian dish and I am sorry all the time my recipe is meat. So I will try to do more vegetarian from now on. I and my family love this dish and I try to cook as often as possible because alot of vitamin serve to the one you love too, but the thing is you can’t really find it in the normal supermarket. You will need to go to the Chinese or Thai supermarket to buy morning glory.
This dish is called Stir fry Morning Glory or in Thai we say Phad Pak Boong or Pak Boong Fai Dang.
Pak Boong is the morning glory. I personally prefer Thai morning glory which is the leaf are bigger and more crispy when you chew. But in England more easier to find Chinese morning glory.
“Fai Daeng” is red fire, when you start cooking the heat have to be very hot.
**This may look like a lot of vegetable, but once it cooks down it just enough to fill your plate.
Method
- Prepare a wok large enough to give you room to move the vegetable around.
- Wash 2 handfuls morning glory, cut it into 3-inch long pieces, and place it in a large bowl add on top of morning glory the following ingredients:1 tablespoon fish sauce,1 tablespoon oyster sauce,1 teaspoon sugar, 4 large cloves garlic, smashed and left whole 2-3 red (we not normally use green chill because it can be eaten accidentally when you mixed with vegetable) smashed it and throw it in.
- Set the wok over high heat, once the wok is hot, add 2 tablespoons of vegetable oil.
- Once the oil begins to smoke, vegetable in! and the seasonings into the wok.
- Stir quickly to mix vegetable with the oil and the sauce; it should take less than a minute for the vegetable to be tender-crisp and thoroughly mixed with the sauce.
- Then transfer the stir-fry from the wok to serving plate immediately. Don't let the stir-fry to stay in the wok to long otherwise the heat will continue to cook the vegetable beyond the tender-crisp stage thereby killing both the perfect texture and the beautiful green colour will turns black, not nice to eat.
- Serve with hot steam rice (Ummmmm so so good!)
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