Stir-fried Morning Glory with Pork

Ingredients

• morning glory, water spinach / kangkong, cut into pieces
• 5 ozground pork
• 2 tbspfermented soya beans
• 4 clovegarlic, chopped
• vegetable oil, for frying
• 1 tbspfish sauce, a dash, to season
• 1 tspsugar, a pinch, to balance
• chili, a sprinkling, to taste

Method

1. 1

   Set a wok over medium heat and add a tablespoon of vegetable oil. When it shimmers, add the garlic and let it sizzle for about 30 seconds, just until it smells sweet. Pull the pan off the heat if it starts to darken.

2. 2

   Add the ground pork, breaking the clumps apart with a spatula, and fry for 2–3 minutes until no pink is left and the edges have browned.

3. 3

   Spoon in the fermented soya beans and work them through the pork for a minute, so the salt spreads evenly rather than sitting in pockets.

4. 4

   Turn the heat to high, add the morning glory and toss it for 2–3 minutes. The stems should stay crunchy and the leaves bright green.

5. 5

   Taste and correct the balance, fish sauce for salt and a pinch of sugar for roundness, then scatter over the chili. Serve straight away with steamed rice.