Vegan Chinese Morning Glory Vegetable Stir-fry

Crunchy, savory and easy to make, this Chinese morning glory vegetable stir-fry recipe adds fiber to the dinner and will be ready in minutes.

It took me a while to relate morning glory vegetable or Chinese water spinach to its name. It’s not a type of spinach, nor does it look like the morning glory flower.

That’s why it’s still hard for me to remember the names. But cooking it is way easier. And like this morning glory vegetable stir-fry, once you try it, you will fall in love with it.

Stir-frying the vegetable keeps it crunchy. With onions and soybean paste sauce, the savory dish is ideal for adding healthy fiber to dinner. Keep scrolling and learn how to do it.

Vegan Chinese Morning Glory Vegetable Stir-fry

What is morning glory vegetable?

Morning glory vegetable, or Chinese water spinach, is a leafy green mostly see in Asia. Usually, its trumpet-shaped flowers bloom in the morning. That’s how it gets the name “Morning glory.”

In China, it’s called 空心菜 Kong Xin Cai, which translates as “empty heart vegetable.” – the hollow, crunchy stem is the tastiest part of it.

How to choose morning glory vegetable?

To be honest, I think buying morning glory vegetables is trickier than the cooking part. You will often find the vegetable in a large bunch in Asian supermarkets. If that’s the case, take a closer look and choose the ones that:

  • the leaves are green, not wilted or yellowish
  • don’t have holes on the leaves
  • you can easily snap off the bottom of the stem

When you have a fresh, crunchy bunch of morning glory vegetables, you are halfway there!

Vegan Chinese stir-fry morning glory vegetable

Ingredients

  • 20 grams of fresh ginger, thinly sliced
  • 1 small shallot, about 30 grams
  • 500 grams of morning glory vegetable
  • 1 tablespoon of olive oil
  • 1 tablespoon of soybean paste
  • A pinch of salt

Preparations

  • Rinse morning glory vegetable with water 2 to 3 times. Then remove the bottom of the stem and any wilted leaves.
  • Cut the stems into 2 or 3 sections. Set aside for later.
  • Cut a shallot in half, then slice it thinly.
  • Wash the fresh ginger and slice thinly for later

Note: Most stir-fry morning glory recipes use garlic to enhance the flavor. In this recipe, I substitute it with shallot for the sweetness. You can use either or both to your preference.

Stir-frying the vegetables

  1. On a wok or a pan, heat a tablespoon of olive oil. Then add shallot and ginger to it. Stir-fry until fragrant.
Stir-frying morning glory vegetables
  1. Add the chopped vegetable to the pan. Toss to cook evenly for 3 to 5 minutes.
Stir-frying morning glory vegetables
  1. When the stems start to soften, add a tablespoon of soybean paste to the pan. Stir to mix with the vegetable.
Stir-frying morning glory vegetables
  1. Pour 1/4 cup of water into the pan, and keep stirring for 3 minutes.
  2. Add salt to taste and transfer to a plate.
Crunchy, savory and easy to make, this Chinese morning glory vegetable stir-fry recipe adds fiber to the dinner and will be ready in minutes..

What to serve with morning glory vegetable stir-fry?

If you are a vegan, you can serve the dish with a vegan chow-mein. Then you will have a complete meal. 

If you are not a vegan or cooking for the family, you can serve it with rice plus a main dish. Here are some healthy main dish recipes that are also easy to make:

Should I blanch the vegetable before cooking?

It depends. In this recipe, I don’t blanch the vegetables to keep the crunchiness. However, you can blanch it for 3 to 5 minutes before stir-frying if:

  • You prefer it to be tender
  • The stems are tough

 You can try both of the methods – blanched or unblanched to see which one you prefer.

Vegan Chinese morning glory stir fry

Vegan Chinese Morning Glory Stir-fry

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Crunchy, savory and easy to make, this Chinese morning glory vegetable stir-fry recipe adds fiber to the dinner and will be ready in minutes..

Ingredients

  • Fresh ginger, 20 grams
  • 1 small shallot
  • Morning glory vegetable, 500 grams
  • Olive oil, 1 tablespoon
  • Soybean paste, 1 tablespoon
  • Salt to taste

Instructions

    1. Rinse morning glory vegetable with water 2 to 3 times. Then remove the bottom of the stem and any wilted leaves.
    2. Cut the stems into 2 or 3 sections. Set aside for later.
    3. Cut a shallot in half, then slice it thinly.
    4. Wash the fresh ginger and slice thinly for later
    5. When the stems start to soften, add a tablespoon of soybean paste to the pan. Stir to mix with the vegetable.
    6. Pour 1/4 cup of water into the pan, and keep stirring for 3 minutes
    7. Add salt to taste and transfer to a plate.

Notes

Shallot adds sweetness to the dish. But you can substitute shallot with minced garlic or use them both.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 382mgCarbohydrates: 38gFiber: 12gSugar: 10gProtein: 8g

Have you tried this morning glory vegetable stir-fry recipe?

Tell me how you like it! Or, if you have any questions, leave a comment down below! Bon appetite.

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