Sung Si Kyung's Stir-fried Morning Glory
A super simple vegetable stir-fry that captures the authentic taste of Vietnam by stir-frying morning glory in garlic oil with oyster sauce and chicken stock.
Ingredients needed 2 servings
Recipe
Cooking tips
- The stems and leaves of morning glory have different thicknesses and textures, so they cook at different rates. Always stir-fry the stems first to ensure even crispness.
- Stir-fry quickly over high heat in a short time to prevent the vegetables from releasing too much moisture and to maintain their crunch.
- If you don't have fish sauce, you can substitute a very small amount of fermented anchovy sauce or sand lance sauce to achieve a similar deep savory flavor.
Recommended for
- Those who want to recreate the crisp, savory taste of morning glory stir-fry enjoyed on a trip to Southeast Asia at home.
- Those who want to whip up a great vegetable side dish in just 10 minutes with simple ingredients and easy sauce combinations.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Chinese Cuisine Witch's Gongsimchae Bokkeum
- Baek Jong-won's Stir-fried Water Spinach
- Aha Bujang's Stir-fried Morning Glory
- Striker Chef's Lamb Ribs Stir-fried with Water Morning Glory
- Lee Yeon-bok's Super Simple Water Spinach Muchim
- Striker Chef's Water Spinach and Sweet Shrimp Pasta
- Kim Jin-soon's Sausage and Vegetable Stir-fry
- Jung Ho-young's Soy Sauce Gimbap Stir-Fry
- Sung Si-kyung's Chinese-Style Bok Choy Stir-Fry
- Kim Dae-seok's Sausage Vegetable Stir-Fry
