Where has this amazing vegetable been hiding all my life? After first trying this while on a evening food tour in Bangkok, I couldn’t get enough of it. Soon it was being ordered as a side dish with all our meals and recommending it to everyone we met.

Morning glory originated from China and was first used for its medicinal properties. It is widely popular throughout South East Asia and although It doesn’t spark a memory of it being sold at home in grocery stores, I have read that it’s commonly found in Asian Supermarkets. If this is true, then I walked by this amazing vegetable on countless occasions and didn’t even give it a second glance. What a fool …

This dish is so simple to make but yields such a delicious result. The first few times we ordered this had left me with a guilty feeling as while we were eating it I had though it was finished with a huge amount of butter. The vegetable and sauce tasted so rich and left that undeniable butter feel on your lips. Well, to my surprise when I cooked this in school … not a drop of butter. There is some real Tom Trickery going on here.

The morning glory comes together in a matter of minutes and it is twice as convenient while in Asia as the packets of morning-glory came pre cut, washed and with the chilis and garlic in it. All I had to do was make the sauce and throw everything in a wok. If you don’t have access to morning glory then you can substitute broccoli, snap peas or green beans.

First, you want to get all your ingredients together and make sure that you give the morning glory a good wash.

Once you have all the ingredients, give the garlic a good chop and you can either chop the chills for more of an intense heat or leave them whole for a less heat. Add everything into a bowl, not a plate as we are going to add all the sauce ingredients into the bowl as well.

Next, heat your wok to high. You are going to want a very high heat for this as it is cooks up very quickly and will make the sauce easily thicken up. Once the wok is hot, add all the ingredients and quickly toss. This dish is only going to take less a minute or so to cook so keep an eye on it, you don’t want this beautiful vegetable going soggy. Also, because the pan is so hot be careful when you add the ingredients as the liquid will defiantly “sizzle” a little.

Serve and Enjoy!!!! An easy dish that comes together in minutes.