Recipe courtesy award winning author and chef Patricia Wells
Thao’s Stir-Fried Morning Glory with Garlic
Rau Muong Xao Toi
Yes, this recipe calls for 24 cloves of garlic.
Thao’s motto is: More Garlic More Better!
2 tablespoons vegetable oil
1 pound morning glory leaves, stemmed, blanched, and refreshed
24 plump cloves garlic, peeled, halved, green germ removed, minced
2 tablespoons Red Boat 40°N Fish Sauce
3/4 teaspoon sugar
1 fresh red bird’s eye chili pepper, sliced on a diagonal
In a wok, heat the oil over medium-high heat until hot but not
smoking. Add the morning glory leaves and stir-fry for 1 minute, or
until fragrant. Add the garlic and toss constantly, using chopsticks,
keeping the leaves and garlic moving to prevent the garlic from
burning. Continue stir-frying for 1 minute more. Add the fish sauce
and sugar and stir fry for about 3 more minutes. The leaves will give
off quite a bit of liquid. Taste for seasoning. Transfer to a serving
bowl and shower with chiles.
Makes 4 servings
Adapted from Patricia Wells, Salad as a Meal.
SHARE FISH SAUCE WITH THE WORLD: