Back to 4 servings 1 pound morning glory (kangkong, water spinach), washed, cut into 3-inch pieces, stems and leaves separated 4 cloves garlic, roughly chopped or crushed 4 Thai bird's eye chilies, roughly chopped; use fewer or omit for mild 3 tablespoons vegetable oil 2 tablespoons fermented soybean paste (tao jiao) 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 tablespoon soy sauce 1 teaspoon sugar 2 cups steamed jasmine rice, to serve
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1 Step 1: Mix the soybean paste, oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Set it beside the stove with the garlic, chilies and morning glory ready before you heat the wok.2 Step 2: Heat a wok or large heavy skillet over the highest heat. Add the oil and wait until it shimmers and just starts to smoke.3 Step 3: Add the garlic and chilies and stir-fry for 15 to 20 seconds, until fragrant and only just golden at the edges. Do not let the garlic burn.4 Step 4: Add the morning glory stems and toss for 20 to 30 seconds, then add the leaves and pour in the sauce.5 Step 5: Toss constantly for 60 to 90 seconds, until the leaves are bright green and just wilted and the stems still have a little crunch.6 Step 6: Transfer straight to a plate and serve immediately, over steamed jasmine rice.getsaucepan.com/r/e16c7542-0e58-550c-af16-37e03ee02616
Cook this in Saucepan Pad Pak Boong (Stir-Fried Morning Glory) as one big step at a time. Hands free, with timers that ring.
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