Though merely a side dish, morning glory ranks among the most cherished vegetable preparations in Thai cuisine. Discover the traditional recipe for Morning Glory.

What is morning glory in Thai cuisine?

Morning glory is one of the must-try specialties of Thai cooking found throughout many Asian countries. Ultra-simple and quick to prepare, it consists of water spinach with garlic and chilies in a sweet-salty sauce. Thais enjoy it at every meal of the day, whether at breakfast or as an accompaniment to a main dish.

Note that this spinach variety can be found in all Thai markets. They're characterized by long hollow stems and fine, lengthy bright green leaves. They can measure between 12 and 24 inches long. They're typically found in large bunches.

Why is this dish called "morning glory"?

The term morning glory refers to Chinese water spinach called Ipomoea Aquatica (also known as water bindweed) which belongs to the genus "Morning Glory" named after its trumpet-shaped flowers that peak in full bloom in the morning. In Thai, they're called "Pak Bung".

The traditional morning glory recipe

Prep time: 10 minutes.

Cook time: 5 min.

Ingredients for 1 serving:

• 1 bunch of Pak Bung (water spinach),

• 2 fresh Thai chilies,

• 4 garlic cloves.

For the sauce:

• 1/2 tablespoon of full-strength Thai soy sauce,

• 1 tablespoon of oyster sauce,

• 1 teaspoon of Thai Thin soy sauce (light),

• 1/4 teaspoon of sugar,

• 2 tablespoons of water,

• 1 tablespoon of cooking oil.

Preparing the morning glory:

Step 1: Trim the roots of the water spinach, wash thoroughly, and cut into pieces approximately 3 to 4 inches long. Set aside in a bowl.

Step 2: Crush or chop the chilies according to your preference and heat tolerance (remove the seeds if you prefer less spice).

Step 3: Peel and crush the garlic cloves.

Step 4: In a mortar, pound the garlic and chilies until you have a coarse, crushed mixture.

Step 5: In a bowl, combine the garlic and chili mixture with the oyster sauce, full-strength Thai soy sauce, and Thai Thin soy sauce. Pour everything over the water spinach.

Step 6: Heat a wok on high heat and add the cooking oil. Once the oil is hot, add the entire mixture at once.

Step 7: Stir-fry everything quickly, adding a little water if needed, until the water spinach shrinks, the leaves wilt, and the stems become tender yet crispy. This should take only one to two minutes maximum. Remember to stir constantly.

Step 8: Serve immediately with steamed rice. You can accompany it with a meat-based dish, fish, or tofu.

Enjoy your meal!