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Stirfried morning glory


  • To make the sauce, whisk together the oyster sauce, yellow bean sauce, fish sauce, sugar and cold water. Set aside.
  • Heat the oil in a wok (or large non-stick pan) and stirfry the garlic until lightly coloured.
  • Add the morning glory and toss until wilted.
  • Pour in the sauce, with a little more oil if needed, and stirfry for about 1 min.
  • Then toss in the chilli and briefly cook to heat through.
  • Serve as an accompaniment to a simple fish or meat dish.
  • nb. Snowpea shoots can be used instead of the morning glory.


  • 1½ tbsp oyster sauce
  • 1 tbsp yellow bean sauce (Tao Jian)
  • 1 tspn Asian fish sauce
  • ½ tspn shaved palm sugar (or soft brown sugar)
  • ¼ cup cold water
  • about 1 tbsp vegetable oil
  • 2 garlic cloves, finely sliced
  • 400 gm morning glory (also known as water spinach, Ong Choy & Phak Bung), cut into pieces & separated into stalks & leaves
  • 1 long red chilli, seeded & finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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