Make this in less than 7 minutes!
Are you ready for the weekend? This week’s recipe is one of my favorite exotic vegetable dish called morning glory (aka hallow vegetable “tong choy” 空心菜), their fancy latin name is Ipomoea aquatica. This plant is very popular in South and Southeast Asia, they can only be grown in swamp or wetland. The vegetable itself is very hallow on the bottom, that is why they are called “hallow vegetable” aka “tong choy” in Cantonese. If you had eaten in an authentic South or Southeast Asian restaurants before, you probably have seen this on the menu, they are often stir-fried in fermented tofu (tofu cheese aka foo yu), garlic and chilli.
The taste is very crunchy and tender on the stem parts and the leafy parts just taste like kale or spinach. This takes no more than 7 minutes to prepare and cook. You can buy this in any South or Southeast Asian markets, I was able to find them in London’s Chinatown. Of course, this is widely available in California.
Have a nice weekend!
- 1 bundle of morning glory spinach
- 1 tablespoon of chilli from jar or fresh
- 1 tablespoon of soy sauce
- 1 tablespoon of water
- 1 tablespoon of olive oil
- cut then discard 2 inches of stem
- rinse vegetable thoroughly
- add olive oil into hot wok
- add garlic and chilli into wok
- sauté for a minute to get the flavor out
- add morning glory spinach into wok
- add soy sauce
- sautay everything until it's cooked (roughly 4 to 5 minutes)