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, 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).
Ingredients
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2 garlic cloves
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1 red spur chilli
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2 tablespoons vegetable oil
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200g (7oz) morning glory (available from Asian supermarkets), cut into 5cm (2 inch) pieces
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1 tablespoon salted soy bean paste (available from Asian supermarkets)
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1 teaspoon nam pla (Thai fish sauce)
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1 tablespoon oyster sauce
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1 teaspoon granulated sugar
