Stir-Fried Morning Glory In a Grey Bowl

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

  • 2 tbsp oil (vegetable, sunflower or peanut)
  • 3 garlic cloves, peeled and sliced
  • 300g morning glory/water spinach, cut into 6cm lengths
  • 1–2 red bird’s eye chillies (seeds removed, depending on your tolerance), sliced
  • 1 tsp shrimp paste (or replace with soy sauce for vegetarians)

Method for stir-fried morning glory

  1. Things happen hot and fast with this dish, so have all the ingredients prepared before you start cooking.
  2. 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.
  3. 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.
  4. Serve immediately.
© Speciality Cooking Supplies Limited 2020

Shop all Southeast Asian ingredients, and read The Rangoon Sisters' guide to Burmese salads




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