Recipe byThe ZestyPlate Kitchen
A quick Cambodian stir-fry: crisp morning glory tossed with minced pork, garlic and savoury fermented soybeans, seasoned with fish sauce. Serve with rice.
A fast, savoury wok dish of crisp morning glory tossed with minced pork, garlic and fermented soybeans, which bring a deep, salty umami you cannot really fake. It cooks in a couple of minutes over fierce heat and goes straight onto steamed rice. Good everyday food that tastes far more involved than it is.
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Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 1 bunch Morning Glory
- 150g Minced Pork
- 2 tablespoons Soya Bean
- 4 Cloves Chopped Garlic
- For frying Oil
- Dash Fish Sauce
- Dash Sugar
- Sprinkling Chilli
Nutrition (per serving)
230
kcal
15g
Protein
4g
Carbs
17g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat 1 tablespoon of vegetable oil in a wok or large pan over medium heat, then add the garlic and stir-fry for about 30 seconds until fragrant but not burnt.
- Add the minced pork, breaking it up with a spatula, and stir-fry until cooked through and browned, about 2 to 3 minutes.
- Stir in the fermented soybeans and cook for another minute, mixing them well through the pork.
- Toss in the cut morning glory and stir-fry for 2 to 3 minutes, keeping it bright green and crisp.
- Taste and adjust with fish sauce or sugar if needed, then turn out onto a dish and serve straight away with steamed rice.
Tips from the ZestyPlate Kitchen
- Prep everything before the wok goes on the heat. Once it is hot, the whole thing moves in minutes.
- Take the garlic only to fragrant, not browned. Burnt garlic turns the whole dish bitter.
- Throw the morning glory in last and toss quickly, so it stays bright green with some crunch.
- Fermented soybeans are very salty, so taste before you reach for the fish sauce.
Frequently Asked Questions
A leafy green, also called water spinach or kangkong, with hollow crunchy stems and tender leaves. It is common across Southeast Asia.
Spinach, choi sum or tenderstem broccoli all work, though the texture will not be quite the same.
Asian grocers stock them. At a push, a little fermented bean paste or even miso gives a similar umami depth.
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