1 T salted soybean paste
1 t fish sauce
1 T oyster sauce
½ t sugar
1/4 cup chicken broth
4 cloves garlic
2-4 red bird’s eye chilies
15 Morning Glory
1.Wash morning glory, cut it into 3-inch long pieces, drain it very well, and place it in a large bowl. Crushed garlics and chilies set a side.
- Set the wok over high heat. Once the wok is hot, add vegetable oil.
- Once the oil begins to smoke, dump the vegetable and the seasonings into the wok.
- Stir quickly to coat the vegetable with the oil and the sauce; it should take less than a minute for the vegetable to be tender-crisp and thoroughly coated with the sauce.
- Once that happens, transfer the stir-fry from the wok to serving plate immediately. Do not allow the stir-fry to stay in the wok beyond that point as the residual heat will continue to cook the vegetable beyond the tender-crisp stage.