This vegetable has many names: morning glory, water spinach or convolvulus. It grows throughout southeast Asia and adorns many dining tables as a quick-to-cook and tasty vegetable side dish. Most southeast Asian supermarkets stock this nowadays. You could skip the shrimp paste here and replace it with a splash of soy sauce to make it veggie friendly, if you like.
This recipe is extracted from The Rangoon Sisters: Authentic Burmese Home Cooking by Amy Chung and Emily Chung (£20, Ebury Press). Photography © Martin Poole
Ingredients for stir-fried morning glory Serves: 4
Method for stir-fried morning glory
- Things happen hot and fast with this dish, so have all the ingredients prepared before you start cooking.
- Heat the oil in a wok over a high heat – you want it smoking. Add the garlic and stir for 20 seconds, before adding the morning glory and chilli.
- Keep stirring the contents of the pan, then add the shrimp paste, mixing well. Add a splash of water and stir-fry for about a minute – it should cook very swiftly if the oil and pan are hot hot hot.
- Serve immediately.