Serves
2 People
Cooking Time
20 minutes
Season
Summer
Autumn
Winter
Spring
Dietary
Vegan
This is such a quick and easy side dish, and while it calls for Morning Glory, it is expensive and almost impossible to source organically. However, we think our Asian Greens make the perfect substitute. Credit and thanks to Oh My Veg for the original recipe. For more of her amazing recipes, the link to her website is at the bottom of the page.
Ingredients
- 200g Morning Glory (Or Komatsuna/ Asian Greens)
- 3 cloves garlic
- 2 bird's eye chillies
- 1 tablespoon neutral oil
- ½ tablespoon light soy sauce
- ½ tablespoon mushroom stir-fry sauce (Or sub. Oyster sauce)
- 1 teaspoon sugar
Method
- Begin by thoroughly washing 200g Morning Glory Or Asian Greens. Drain excess water, but don't worry about the greens being completely dry.
- Next, separate the stalks from the leaves. Keep the leaves whole, and cut the stalks into 2-inch pieces. If using komatsuna cut the leaves into smaller pieces.
- Add 3 cloves garlic and 2 bird's eye chillies to a small mortar and pestle. Pound into rough pieces; no need to make a paste.
- Heat a large wok over high heat. Once the wok is smoking, add 1 tablespoon neutral oil.
- Next, add the pounded garlic and chillies to the oil. Sauté for a few seconds, until aromatic.
- Add the morning glory to the wok along with ½ tablespoon light soy sauce, ½ tablespoon mushroom stir-fry sauce, and 1 teaspoon sugar. Toss and stir to mix the seasonings into the greens.
- Stir-fry the morning glory for 1 minute. The greens should wilt, but retain their green colour and crunchy texture. Serve immediately.
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