Thai Cooking Lesson – Morning Glory ผักบุ้ง

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.

Print Recipe

Morning Glory

Cuisine

Thai

Keyword

morning glory

Servings

Ingredients

• Morning Glory
• garlic
• Soy sauce
• sugar
• Oyster sauce
• Cooking oil
• Water
• 1 Chilly optional, only if you like it a bit spicy
• Soy Bean Paste optional

Cuisine Thai Keyword morning glory Servings Ingredients Morning Glory garlic Soy sauce sugar Oyster sauce Cooking oil Water 1 Chilly optional, only if you like it a bit spicy Soy Bean Paste optional

Instructions

1. Chop the Morning Glory to 1 1/2 " (4 cm)

   
2. Crush garlic and chilly (amount to your liking or none) in a mortar

   
3. Put sugar, soy sauce, oyster sauce, soy bean paste, crushed garlic and chilly on top of the morning glory

   
4. Add a little water to the plate and heat oil in a wok

   
5. 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 😛

   
6. Ready to serve