A quick Cambodian stir-fry — crisp morning glory tossed with minced pork, garlic and savoury fermented soybeans, seasoned with fish sauce. Serve with rice.
This Cambodian stir-fried morning glory is a quick, savoury wok dish — crisp greens tossed with minced pork, garlic and umami-rich fermented soybeans. Fast, fragrant and packed with flavour, it's a brilliant everyday dish over steamed rice.
Prep 10 min
Cook 10 min
Total 20 min
Easy
- 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
Video
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 fully cooked and browned, about 2–3 minutes.
- Stir in the fermented soybeans and cook for another minute, mixing thoroughly with the pork.
- Toss in the cut morning glory and stir-fry for 2–3 minutes to keep it bright green and crisp.
- Taste and adjust with fish sauce or sugar if needed, then transfer to a dish and serve immediately with steamed rice.
Tips from the ZestyPlate Kitchen
- Have everything prepped before you start — a stir-fry moves fast over high heat.
- Fry the garlic just until fragrant, not browned, so it doesn't turn bitter.
- Add the morning glory last and toss briefly to keep it bright green and crisp.
- The fermented soybeans are salty and savoury, so taste before adding extra fish sauce.
Frequently Asked Questions
A leafy green (also called water spinach or kangkong) with crunchy hollow stems and tender leaves, common in Southeast Asian cooking.
Yes — spinach, choi sum or tenderstem broccoli work, though the texture differs slightly.
At Asian grocers; a little fermented bean paste or even miso can stand in for the umami depth.
