Lee Yeon-bok's Morning Glory Stir-Fry
A simple recipe for Southeast Asian-style stir-fried morning glory (water spinach) with crisp texture, reimagined in the style of chef Lee Yeon-bok's Chinese cuisine
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid finely mincing garlic, as it releases too much moisture and burns easily—crushing it coarsely with a knife is better.
- The stems and leaves cook at different rates, so always stir-fry the stems first before adding the leaves to preserve crispness.
- The key is to stir-fry quickly over high heat before excessive moisture develops.
Recommended for
- Those who miss the taste of morning glory stir-fry from Southeast Asia trips.
- People wanting to quickly prepare a crunchy vegetable side dish.
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