The Morning Glory used for this dish is Ipomoea aquatica, also known as Water Morning Glory or Water Spinach. It is very popular in SE Asian countries as a side or main dish. In most states of the US it is prohibited to cultivate, since it is regarded as a pest but in Texas it is allowed to be grown for personal consumption due to its undeniable culinary potential. This is nothing to worry about, since the consumption is not illegal. Water Morning Glory is now available all over the world at your favorite Asia shop.
A few years ago, when Sairee on Koh Tao still was a swamp in parts, there was a restaurant which was able to harvest their daily supply of the vegetable in a little swamp pond I could see from my office. That stuff really grows like a weed 😉
However, it is a truly popular dish here in Thailand, and, since it is missing on most menus of Thai restaurants abroad, it is a must to taste if you are in the country, and an easy done recipe to learn in your Thai cooking course with Joy.
Crush garlic and chilly (amount to your liking or none) in a mortar
Put sugar, soy sauce, oyster sauce, soy bean paste, crushed garlic and chilly on top of the morning glory
Add a little water to the plate and heat oil in a wok
Make sure the wok is evenly hot. Pour the content of the plate in and stir fry for a short time.
If the morning glory turns black you stir fried it too long - start again 😛
