Full of Thai flavors, you can’t go wrong with morning glory recipe. A 10 minute side dish recipe that is Gluten-Free and Dairy-Free too. Even the name is lovely!
In Asia there is this amazing leafy green vegetable with a great english translation – morning glory.
Doesn’t it just sound cheerful and lovely? What a name right?
And trust me it is. Don’t let it sit too long and get sad and wilted though. Not nice for the morning glory.
There’s really no substitute. You could use baby spinach instead but it’s really not the same.
You’ve really just got to seek out morning glory in your Asian supermarket. And then you’ve got to prepare it asap – it doesn’t live very long you see.
This thin long stemmed green veggie full of flappy leaves at the top cooks in a flash too. 1, 2, and done…just like that. No joke!
After trying it in China, Vietnam and Thailand I wanted to share it with my parents as well so when we got to our condo in Phuket I grabbed a few bunches of these at the local grocery store. Score!
By the way have you been to an Asian grocery store, or a grocery store in Asia to be correct? The produce section amazes me. I’m always running around in circles there discovering some new exotic fruit of vegetables I’d never seen the likes of before.
Oh and the smells. Grab a bundle of fresh herbs fold them in half and breathe in deeply. So fresh and aromatic, just unbelievable really.
Almost makes me think the scents have been deliberately sucked out of all American produce, arriving at the grocery stores limp and lifeless.
Not so in these Asian supermarkets I tell you. Or better yet the fresh open air markets. The aroma of all the fresh fruits and veggies just bouncing off each other in the air. It’s wonderful and intense all at the same time. Be prepared for a hectic atmosphere there though.
Back to the lovely morning glory recipe. It makes for a perfect side dish to an Asian themed meal and it cooks in just a couple of minutes. You just need a couple other key ingredients and you’ll be good to go.
If you’re looking for an idea of what to serve this morning glory recipe with, I can guarantee is goes perfect with a Thai Red Curry. That is exactly what I served it with and the two were quite the match.
A simple Thai side dish full of fresh flavors.
- 1 pound morning glory washed,
- 1 inch piece of ginger diced
- 4 cloves of garlic minced
- 1/2 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon lime juice
- 1 tablespoon oil soybean, canola, vegetable
- 1 birds eye chili smashed with a knife to open pores and release flavors
To prep morning glory cut off the roots and then cut into three sections, the stems into a 2 inch section, the next part into a 3 inch section and keep the leaves as is.
Heat wok over medium high heat and add oil. Add birds eye chili, garlic and ginger and cook until just aromatic 1 minute.
Add morning glory, fish sauce and oyster sauce. Cook 2-3 minutes, tossing constantly. Remove from heat and add lime juice. Serve hot.
Kari@Loaves n Dishes says
Oh Vicky, it will be nice for your loved ones to get you home; but selfishly, I will miss all of the interesting new foods that I am being introduced to thanks to your travel!
Thanks Kari! Still another 1 1/2 years of travel left so hoping to continue sharing lots of international recipes on the blog!
Oh yes – one of my very favorites! This stuff is so delicious – I swear I can eat it by the pound. It’s a good counterpoint to all those stir-fried noodles I eat as well. 😉
Yes seriously so good! One of my new favorite veggies for sure!
It’s also called kangkung which is more known than morning glory.
Good to know! Thanks for sharing!
My family will love this!