Stir-Fried Morning Glory

I’ve eaten kangkung or morning glory often when travelling in Southeast Asia. Our local Asian food store (Aseanic Trading on Kolmas linja) has this in stock every now and then, but this is the first time we’ve tried it.

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  • 200g morning glory (also known as kangkung or water spinach)
  • 2 cloves of garlic
  • 1-2 tablespoons canola oil for frying
  • 1 tablespoon soy sauce

The way we prepared it was really simple. First, Anni washed the kangkung stalks carefully, and shook them dry. While the oil was heating up in the wok, I crushed the garlic and cut it into tiny pieces, and then I cut the kangkung in three parts, chopping off about 1 cm from the stem ends of the stalks:

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I waited until the oil was really hot, and threw in the garlic, stirring continuously so that it would not burn. After maybe 10 seconds, I threw in the kangkung, and fried it while stirring continuously. Anni caught the hectic stir-frying atmosphere nicely with this photo:

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After frying the kangkung for maybe two minutes, I poured the soy sauce in the wok, and stirred the kangkung a bit more so that the sauce would spread evenly. We were ready to eat! We ate the kangkung with some fried marinated tofu, and it was great.

I think that kangkung’s taste and texture are very good for stir-frying, and wish I had tried it earlier! We’re gonna eat it a lot more often from now on, that’s for sure.

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