Flash fried Morning Glory

A quick vegetable side dish provides a fresh finish to any meal. Serve with your main course and some steamed rice.

Recipe kindly contributed by Jeremy Pang from his book Chinese Unchopped.

Flash fried Morning Glory
PREP TIME 10 mins COOK TIME 2 mins MAKES 2


  • 250g morning glory (tung choi)

  • thumb-size piece of ginger

  • 3 garlic cloves

  • 2 fresh bird’s-eye chillies

  • 1 tablespoon oyster sauce

  • 1⁄2 tablespoon light soy sauce

  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon sesame oil

  • 2 tablespoons vegetable oil

Preparation method

  1. Chop the morning glory stalks into approximately 
5cm lengths and place them in a large bowl along with all the leaves.
  2. Finely slice the ginger. Squash the garlic with the flat side of a knife or cleaver and remove the skin. Using the tip of a sharp knife, pierce the chillies several times, being sure to keep them whole and the stems intact. (This will release a bit of the chilli heat and flavour, without making everything overwhelmingly spicy).
  3. Add the prepared ginger, garlic and chillies to the bowl along with the sauces, rice wine and sesame oil.
  4. Heat the vegetable oil in a wok over a high heat until smoking-hot.
  5. Add the vegetable mixture to the wok and stir-fry for 1–2 minutes, until the morning glory is tender but still retains its shape and vibrant colour. Serve immediately.
  6. Tip: Be careful not to overcook this dish! So long as it is piping-hot and has a good glaze to its outer stem, the morning glory is ready to eat. The whole stalk and all the leaves are edible, so be sure to use every part of the morning glory when flash-frying.