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Stir-fried morning glory

(Fuk mao)


10 mins

Super Easy

This classic Thai vegetable dish is wonderfully sweet and crunchy. Morning glory, also known as water spinach, is a vegetable from South East Asia, and not to be confused with the British plant known by the same name, which can be poisonous. If you can’t find morning glory, you can use spinach instead. Serve this as a side dish (it’s delicious with our Thai fried rice), or with steamed rice as a veggie main course (but note that, because of the fish sauce and oyster sauce, it’s not strictly vegetarian).





  • 2 garlic cloves

  • 1 red spur chilli

  • 2 tablespoons vegetable oil

  • 200g (7oz) morning glory (available from Asian supermarkets), cut into 5cm (2 inch) pieces

  • 1 tablespoon salted soy bean paste (available from Asian supermarkets)

  • 1 teaspoon nam pla (Thai fish sauce)

  • 1 tablespoon oyster sauce

  • 1 teaspoon granulated sugar


  1. Pound the garlic and chilli together using a pestle and mortar.
  2. Heat the oil in a wok.
  3. Stir in the garlic mixture, followed by the remaining ingredients and stir-fry for roughly 90 seconds – you want the stalks to retain their crunch and bite.
  4. Serve immediately.


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