Morning glory stir-fry – rau muống xào tỏi

4
25 minutes

Ingredients

Morning glory stir-fry

  • 3 tbsp of sesame oil
  • 2 tbsp of garlic, finely diced
  • 500g of morning glory, roughly chopped
  • 1 tbsp of fish sauce
  • 1 pinch of salt
  • 1 tbsp of granulated sugar

Crispy fried shallots

  • 2l vegetable oil
  • 2kg Asian shallots, peeled and very finely chopped

Crispy garlic

  • 6 garlic cloves, finely sliced

To serve

  • 1 lemongrass stick, sliced
  • 2 red chillies, sliced lengthways

Method

1
Begin by making the crispy shallots and garlic used to garnish the dish. This will make much more than is needed, but you can keep them both for up to a month – ensure you store them separately in airtight containers, and keep in a cool, dry larder
2
For the crispy shallots, heat the oil in a large deep-frying pan over the lowest heat for around 15 minutes. An easy way to tell when the oil is ready is to place a wooden chopstick into it – when bubbles form on the surface, the oil is ready
3
Add the shallots in batches of around 200g and deep-fry until golden brown. Remove the shallots with a slotted spoon and drain on paper towels. Repeat this process until all the shallots are cooked, then leave them on the paper towels
4
When you've cooked the shallots, fry the garlic slices for 1–2 minutes, until the garlic turns light golden in colour. Immediately remove the garlic using a slotted spoon and drain on kitchen towels for 1 hour. Transfer to an airtight container and store in a cool, dry larder
5
Leave the shallots to drain overnight. Allowing the shallots to air-dry will help to preserve them. Transfer to an airtight container where they will keep for up to 1 month
6
To make the stir-fry, heat the sesame oil in a frying pan over a medium heat. When the oil is hot, add the garlic and stir-fry for 1 minute, or until golden. Add the morning glory, fish sauce and the salt. Stir-fry for a few seconds, then add the sugar. Keep tossing from this point onwards to make sure that everything is mixed evenly and the sugar doesn’t burn or caramelise. After 2 minutes, take the pan off the heat and plate up. For the finishing touch, garnish with the crispy fried shallots, crispy garlic, sliced lemongrass and chillies
7
Traditionally, this would be served with other dishes, and rice, and always with a little dish of soy sauce with some sliced chilli in. However, I would be perfectly happy serving this as a light and healthy lunch by itself.