32min 4 ppl
Morning Glory with Fermented Bean Curd
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 8 steps
Medium: 31–60 min or 7–12 steps
100 kcalper person
Protein 4g
Carbs 8g
Fats 6g
About this dish
A vegetarian version of Thailand's fastest stir-fry, its savoury depth built from mashed fermented bean curd and mushroom-based oyster sauce rather than shrimp paste, so the morning glory stays crunchy and bright.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Morning glorycut into 5cm lengths400 g
- Garlic clovesminced6
- Bird's Eye Chilliesfinely chopped6
Tins & Jars
- Fermented bean curd20 g
Dried Goods
- Palm sugar5 g
Oils & Condiments
- Vegetarian oyster sauce20 ml
- Light soy sauce10 ml
- Vegetable Oil30 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Wash the morning glory and cut into 5cm lengths, keeping stems and leaves separate.
Approx. 8 minutes
2
Mince the garlic and finely chop the chillies.
Approx. 6 minutes
3
Heat the vegetable oil in a wok over high heat until shimmering.
Approx. 3 minutes
4
Add the garlic and chillies and stir-fry for 30 seconds until fragrant.
Approx. 2 minutes
5
Add the fermented bean curd and mash it into the oil for 30 seconds.
Approx. 2 minutes
6
Add the morning glory stems and stir-fry for 1 minute.
Approx. 3 minutes
7
Add the morning glory leaves, vegetarian oyster sauce, light soy sauce and palm sugar and stir-fry for 1 minute until just wilted.
Approx. 3 minutes
8
Serve immediately while the leaves are still bright green.
Approx. 2 minutes
