Thai · Dinner
Stir-Fried Morning Glory with Egg
Morning glory stems and leaves stir-fried quickly over high heat with garlic, chili, and a savory-sweet sauce of soy sauce and oyster sauce, finished with scrambled egg folded through. Served hot over jasmine rice as a quick Thai plate.
$4
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
246Calories
11.8gProtein
14gFat
21.2gCarbs
6.9gSugar
3.4gFiber
889mgSodium
372mgChol
2.7gSat Fat
650mgPotassium
142mgCalcium
3.8mgIron
0.6mcgVitamin B12
42mgVitamin C
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Wash the morning glory, trim tough ends, and cut into 2-inch lengths; crack the egg into a small bowl and roughly chop the garlic and chilies.
2
Heat the vegetable oil in a wok over high heat until shimmering, about 30 seconds. Add garlic and chilies, stirring for 15 seconds until pale gold and fragrant.
3
Crack the egg into the hot oil and scramble for 20 seconds until just set but soft. Add morning glory stems, tossing for 30 seconds until they soften slightly.
4
Add morning glory leaves and toss continuously for 1 minute until bright green and wilted. Pour in soy sauce, oyster sauce, and sugar, tossing for 20 seconds until glossy and coated.
5
Plate
Transfer the stir-fry to a plate alongside the jasmine rice and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g morning glory (water spinach)
- 22 eggs
- 6 cloves6 cloves garlic
- 44 fresh Thai chilies
- 2 tbsp2 tbsp vegetable oil
- 3 tsp3 tsp soy sauce
- 3 tsp3 tsp oyster sauce
- 1 tsp1 tsp sugar
- 190g190g cooked jasmine rice
