Stir Fried Morning Glory

Tender, crunchy stalks and buttery leaves sautéed in a light, garlicky sauce, with just enough chilli to keep things interesting: this stir fried morning glory tastes exactly like your favourite takeout, except it’s 100% vegetarian and ready in seven minutes flat.

We all love a good Asian takeout. Who could resist dishes like salt and pepper tofu, fried wontons, or beancurd in satay sauce?

But, if you ask me, the vegetable sides are criminally underrated: broccoli in garlic sauce, blanched bok choy, stir fried green beans — and yes, this morning glory stir fry — I’m obsessed.

The problem, of course, is that my local takeout place costs upwards of £6.50 per side dish. I could easily spend £40 on vegetables alone. Unfortunately, in this economy, there’s no way I can afford that!

The real issue isn’t the cost, though. Fish sauce and oyster sauce are traditionally prevalent in Asia, materialising in everything from noodle recipes to vegetable dishes.

So, I did what any sensible person would do: I learnt to make all my favourite takeout orders at home. I’ve been building up my collection of fakeaway recipes ever since.

This morning glory stir fry might be the most mouth-wateringly irresistible of the lot. It’s proper takeaway territory: garlicky and savoury with that elusive wok char you don’t think you can achieve at home (but you absolutely can).

The stalks have a satisfying bite; bright, glossy, tender, but with a crunchy freshness. The leaves are mild in flavour and practically melt in your mouth. I challenge anyone not to finish a whole plate and ask for seconds.

Everything’s coated in a thin sauce that tastes of soy, subtle sweetness, and nutty, toasted garlic. The chilli adds little bursts of heat that build gradually, leaving you craving more after every mouthful.

And for everyone out there who orders takeout because it’s fast and easy — so is this stir fried morning glory. It takes about seven minutes from prep to plate. That’s faster than anywhere I’ve ever ordered from!

❓ What is Morning Glory?

Morning glory — also known as water spinach, pak bung, kangkung, or ong choy — is a leafy green vegetable widely beloved in Southeast and East Asian cooking.

It’s semi-aquatic (meaning it can be grown in water or very wet soil), and isn’t related to the English flowering plant of the same name (which is toxic).

The vegetable has distinctive hollow stems that stay pleasantly crunchy when cooked. The narrow, arrow-shaped leaves are tender and wilt quickly. This textural contrast makes it a ubiquitous ingredient for stir-fries, although it’s also used in more brothy dishes like Vietnamese pho or Thai red curry.

You can find morning glory in most Asian supermarkets. It’s usually sold in large bunches, sometimes with the roots still attached. You want bright green leaves and firm stems. Nothing too limp (although beggars can’t be choosers outside of Asia!) or yellowing.

Surprisingly, it’s also possible to find fresh morning glory on Amazon. If you’d rather support local stores, search for Asian grocery stores near you. Even if you’re out in the sticks, there’s a chance they have an online shopfront with delivery.

🌶️ Ingredients You’ll Need for Stir Fried Morning Glory

You can count these ingredients with your hands — it’s a short list.

Some ingredients are pantry staples and basic aromatics, while others may require a trip to your local Asian grocery (or a bit of online shopping).

• Morning glory (water spinach) is the key ingredient and star of the show. It has hollow stalks that stay tender and leaves that wilt beautifully. It boasts a delicate, mild flavour with a slight earthiness and subtle bitterness prevalent in fresh greens.
• Neutral oil with a high smoke point, since stir-frying is fast and hot. This is just a flavour carrier, so groundnut, vegetable, or sunflower oil is fine.
• Garlic is the main aromatic note that hits you with its flavour and aroma.
• Red chilli adds both heat and colour. I used Thai bird’s-eye chillies for authenticity.
• Light soy sauce is the salty, savoury backbone of the light sauce that coats this dish. It’s thinner and saltier than dark soy, so doesn’t overpower.
• Mushroom stir-fry sauce (vegetarian oyster sauce) is the secret to giving you a deep, umami-rich flavour. It’s slightly sweet, deeply savoury, and essential for a traditional taste. Can be found at any Asian grocery store, or online at retailers like Amazon.
• Sugar balances the saltiness and brings out the natural sweetness of the morning glory. You only need a pinch.

Adapting This Recipe For Allergies and Dietary Requirements

This stir fried morning glory recipe is vegan and dairy-free as written. It’s also nut-free and alcohol-free.

That makes it brilliantly versatile for most dietary needs. This was of crucial importance to me — the whole reason I started posting fakeaway meals was to make them more accessible to people like me, with specific dietary requirements.

To make it gluten-free, swap the light soy sauce for tamari. Double-check your mushroom stir-fry sauce is gluten-free, too (many are, including this brand from Amazon I use). It’s common for Asian sauces to use wheat, so read labels carefully.

Unfortunately, you can’t easily make this recipe soy-free, since it relies on those flavours for authenticity and umami. You can always check out my delicious list of soy-free recipes, though!

Substitutions and Adaptations

Can’t find morning glory? The recipe won’t be the same (you’ll lose that distinctive crunchiness that really makes morning glory stand out), but you could substitute pak choy, choi sum, or even regular spinach (mature is best) in a pinch.

If you prefer less heat, deseed the chillies before crushing or leave them out entirely. The dish is still fantastic without them, although I suggest adding a pinch of white pepper for gentler warmth.

Running low on fresh garlic? Wait! This is a garlic-forward dish. Garlic powder will absolutely not disappoint.

You can use dark soy sauce instead of light if that’s what you have. However, reduce the amount by half and add a pinch of salt. Dark is much more concentrated, with a deeper, more caramel-like flavour, but lacks saltiness.

🌏 Where Does This Dish Come From?

Morning glory stir fry is one of those dishes that pops up in various iterations all over Southeast and East Asia. You’ll find versions in Thailand, China, Vietnam, Malaysia, and beyond.

The Thai version often uses fermented soybean paste (yellow bean sauce) for an interestingly funky flavour, and is often finished with a squeeze of lime.

Chinese versions, on the other hand, lean heavily on garlic, but also commonly include Shaoxing wine.

My recipe sits somewhere in the middle. It’s not entirely traditional (since I use vegetarian-friendly ingredients), so why not take the best of different cuisines?

What they all share is that fundamental technique: blistering heat, lightning-fast cooking, and minimal ingredients that allow the greens to shine.

🧑‍🍳 How to Make Stir Fried Morning Glory

Now, this is where things get exciting! This recipe moves quickly (it takes less than 10 minutes to cook), so it’s crucial to have everything prepped, measured, and ready by the stove before you even think about turning on the heat.

Firstly, clean the morning glory. The hollow stems can get sandy and often need the bottom centimetre or so cut off.

Now, let’s see the rest of the cooking process, illustrated with step-by-step photos straight from my kitchen:

⭐ Top Tips For Perfect Morning Glory Stir Fry

• Get your pan Hot Hot Hot! Perhaps the single most vital step to a restaurant-style stir-fry. A hot pan (ideally a wok) will infuse your dish with wok hei (taste of the wok); a smoky, charred flavour that adds tons of depth. Otherwise, you risk steaming the vegetables, not stir-frying them!
• Don’t overcrowd the pan. This recipe makes just enough for a side dish, but if you plan on scaling up the recipe (easy to do with my adjustable servings button), use a n extra-large pan or cook in batches.
• Move quickly and don’t underestimate mise en place. A French term might seem out of place in an Asian recipe, but there’s nowhere it’s more pertinent. Get everything measured, chopped, and crushed before you start cooking. The moment your garlic hits the oil, you’re on the clock. I learnt this the hard way when I tried to measure sauces mid-stir-fry: the garlic burnt, and I cried. Yes, it was a rough day!

❄️ Storing Stir Fried Morning Glory

I’ll be honest: This dish is best eaten fresh. Unlike curries, stir-fried vegetables don’t improve with time; in fact, quite the opposite.

That said, if you do have leftovers, store them in an airtight container in the fridge for up to two days. The stalks may get less crunchy, but the flavour will still be excellent.

Reheat gently in a hot pan or wok rather than the microwave – it helps restore some of the texture. Add a tiny splash of water to create steam and prevent sticking.

I don’t recommend freezing morning glory stir fry. The high water content in morning glory means it goes completely limp when defrosted, losing all that lovely crunch. A good rule of thumb to remember is that foods with high water content rarely freeze well.

🥠 Serving Suggestions For Stir Fried Morning Glory

My favourite way to serve this dish is with steamed jasmine rice and a protein-heavy main dish. I don’t mind mixing cuisines here, so I usually go for anything from vegan mapo tofu to massaman tofu curry. The garlicky greens balance richer mains beautifully.

If you’re not vegan, it’s also delicious tucked into rice bowls with a fried egg on top, some pickled vegetables, and a drizzle of chilli oil. The runny yolk mixing with the garlicky greens is one of life’s great pleasures … you can’t convince me otherwise.

If you’re feeling fancy, serve it as part of a larger takeout-style spread with soft beansprout noodles, egg fried rice (or mushroom fried rice), Chinese curry, and some crispy wontons or spring rolls. Also, can I be cheeky and ask you to drop your takeout order in the comments below?! 👀