Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
For 4 as a side dish or for one hungry person
Ingredients
- 3 tbsp vegetable oil, pork or chicken fat
- 200g morning glory (green ong choy in Asian grocery stores), whole leaves and stems cut into 10cm pieces
- 2 tbsp oyster sauce (Jesse Mulder uses Pantainorasingh or Mae Krua brands)
- 1 tbsp fish sauce (Tiparos brand)
- 1 tsp fermented yellow soybean paste (Pantainorasingh brand)
- 1 tsp white sugar
- 1/4 cup chicken broth or water
- 2 to 3 cloves of garlic, well crushed
- 2 to 3 Thai peppers, well crushed
Preparation
- 1. Mix oyster sauce, soybean paste, fish sauce and sugar until sugar is dissolved.
- 2. Heat a large frying pan or wok over high heat. When hot, add the oil (or fat) and coat the pan well, swirling it around. Add the garlic and chillies and sauté until lightly browned (a few seconds). Be careful of the steam rising from the pan. It’s like pepper spray!
- 3. Add morning glory and stir in pan for 10-20 seconds. If garlic looks like it’s about to burn, add a little water or broth.
- 4. Add the oyster sauce mixture and sauté for another 15 to 20 seconds. Pour in the broth (or water) and cook for 45 to 60 seconds, shaking the pan constantly.
- 5. If the dish seems dry, add a little more broth or water. Serve immediately, with jasmine rice.
Source: recipe by Jesse Mulder, from Pumpui Grocery.
Published on lapresse.ca on February 9, 2018.