Morning glory, known as water spinach, is a popular ingredient in Southeast Asian countries. It grows all over Southeast Asia and is a popular side dish for meals because it cooks up quickly and tastes good. A plate of stir-fried greens is integral to all family-style meals with assorted dishes.
The Chinese name for morning glory translates to “hollow heart vegetable,” as it is named after its hollow and crunchy stems. Other names include ong choy, pak boong, kang kong, and swamp cabbage. In Bengal, it is known as kalmi saag.
Cooking it as a side dish requires some skill to get that wonderfully sweet and crunchy texture. Here’s a recipe to help you make it to perfection.
Southeast Asian Style Stir-Fried Morning Glory Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 2–3
Ingredients
- Morning glory – 2 bunches
- Garlic (smashed) – 6 cloves
- Dry red chillies (whole) – 2
- Salt to taste
- Pepper to taste
- Oil (sesame or groundnut) 15 ml
- A wok (or a thin-bottomed pan)
- A pair of chopsticks (or tongs)
Method
- Pour the oil into the wok and heat it.
- Once the oil is heated and ready, put the garlic and red chillies in and stir.
- Add the greens and stir.
- As soon as the leaves touch the hot oil, they should wilt.
- Just toss it around for two minutes and add salt and pepper just after turning the stove off.
- Give it a final stir and plate it to serve.
- Pro tip: Adding salt beforehand will make the greens water, and they will lose their crunchy bite.
Recipe by Sachiko Seth, head chef at Blue Poppy Thakkali in Kolkata
