STIR FRIED MORNING GLORY WITH FERMENTED BEANCURD
What’s the story morning glory…….
Chinese water spinach also known as morning glory or ong choy in Cantonese. The mandarin name for this vegetable is “Kong xin cai”, which translates to hollow heart vegetable – what a fantastic name for a vegetable!
Morning glory is an Asian leafy vegetable with long hollow tender stems. It has a subtle spinach like taste and when cooked properly, the stem should still be crunchy.
You can usually find this lovely leafy vegetable on the menu in most Chinese restaurants. You should also be able to pick up fresh morning glory at most asian supermarkets.
This vegetable is commonly used in Asian stir fries as it is quick & easy to cook.
If I could I would have this vegetable once a week.
If you have never tried morning glory before, you should try out the recipe below.
Stir Fried Morning Glory with Fermented Beancurd
Serves: 2 ppl
- approx 200g morning glory
- 2 garlic cloves – finely minced
- 2 tbsp vegetable oil
- 2 cubes of fermented beancurd – mash to smooth paste
- 1/4 tsp chicken powder
- 2 x Birdseye chilli (optional) – thinly sliced diagonally
- 2approx 1 tbsp fried onions
Wash morning glory in a colander a couple of times and either leave to drip fry or use a kitchen towel.
Cut 1/2 cm off the end of the stem and discard as the end is usually dry & hard. Cut remaining morning glory to 10cm length.
Heat up wok and add the vegetable oil. Add garlic & chilli. Stir fry for about 15 second – still on a high heat. Add the morning glory and stir fry for a couple of minutes until the vegetable starts to wilt a bit – use a spatula to mix the vegetable continuously.
Add the fermented beancurd & chicken powder. Stir fry for another two minutes and then it’s ready to serve. Serve with a sprinkle of fried onions on top. The stir fried morning goes perfectly with steamed rice.
Let me know if you try this. x